Sun-Dried Tomato Olive Bread
A soft, savory Italian loaf bursting with sun-dried tomatoes and olives. This no-yeast bread is easy to prepare, naturally protein-rich, and packed with healthy fats, making it a perfect snack, appetizer, or addition to any meal.
Equipment
- 9-inch (22 cm) loaf pan, greased and floured or lined with parchment paper
- Medium mixing bowl (1)
- Small mixing bowl (1)
- Whisk
- Flat beater or wooden spoon
- Measuring cups and spoons
Ingredients
- ½ cup chopped olives black, green, or a mix – 60 g
- ½ cup sun-dried tomatoes chopped – 60 g
- 2 cups all-purpose flour – 260 g
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- 3 tbsp freshly grated Parmesan cheese
- 3 large eggs
- ⅓ cup Greek yogurt – 81 g
- 1 ¼ tbsp milk
- 2 ½ tbsp olive oil
Instructions
- Prepare the Oven and Pan: Preheat your oven to 340°F (170°C). While it’s warming, prepare your loaf pan by either greasing it lightly with butter or oil and dusting it with flour, or lining it with parchment paper. This ensures the bread won’t stick and will release easily once baked. Setting up the pan first makes the process smoother and avoids last-minute scrambling.
- Prepare the Sun-Dried Tomatoes and Olives: If your sun-dried tomatoes are packed in oil, gently pat them dry with a paper towel to remove excess oil, which can affect the bread’s texture. Chop the tomatoes into small, uniform pieces for even distribution throughout the loaf. Similarly, chop your olives to a comparable size. Place both the tomatoes and olives in a small bowl and set aside; this mixture will be folded into the batter later.
- Combine the Dry Ingredients: In a medium-sized mixing bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, oregano, basil, salt, and Parmesan cheese. Make sure the ingredients are evenly combined so that the rising agents and seasonings are distributed consistently throughout the bread. This step is crucial for achieving a light, flavorful loaf.
- Mix the Wet Ingredients: In another medium bowl, add the eggs, Greek yogurt, milk, and olive oil. Using a hand mixer on medium speed, or a whisk, beat until the mixture is smooth, slightly thickened, and fully homogenous. The yogurt adds moisture and tenderness, while the eggs contribute structure and protein. Scrape the sides of the bowl to ensure all ingredients are fully incorporated.
- Incorporate the Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in small portions. Stir or beat slowly to prevent lumps from forming, and avoid overmixing, which can make the bread dense. Mix just until the flour is absorbed and the batter is smooth and slightly thick.
- Fold in the Tomato and Olive Mixture: Gently fold the chopped sun-dried tomatoes and olives into the batter using a spatula or wooden spoon. Make sure the pieces are evenly distributed without overmixing, as this preserves the airiness of the batter. Folding carefully ensures each slice of bread will have a perfect balance of savory flavors.
- Transfer Batter to Loaf Pan: Spoon the prepared batter into the greased or parchment-lined loaf pan. Use a spatula to spread the batter evenly and smooth the top. This step ensures the bread bakes uniformly and develops an even golden crust.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 40 minutes. The bread is done when a toothpick or skewer inserted into the center comes out clean. Avoid opening the oven frequently, as sudden temperature changes can cause uneven rising.
- Cool the Bread: Once baked, remove the loaf from the oven and let it rest in the pan for 5–10 minutes. Then, transfer the bread to a wire rack to cool completely. Cooling prevents the loaf from becoming soggy and helps it hold its shape when sliced.
- Slice and Serve: After the bread has fully cooled, use a sharp serrated knife to slice it into portions. Serve on its own as a snack, with olive oil for dipping, or alongside soups and salads. The combination of sun-dried tomatoes, olives, and Parmesan provides a satisfying, savory flavor that pairs beautifully with a variety of dishes.
Notes
- Pat sun-dried tomatoes dry if packed in oil to prevent extra moisture in the bread.
- Use black, green, or a combination of olives depending on your flavor preference.
- For added fiber, substitute up to ¼ of the all-purpose flour with whole wheat flour; you may need slightly more liquid for a softer loaf.
- Always use freshly grated Parmesan cheese for the best savory flavor.
- Fold the tomato and olive mixture gently into the batter to keep the loaf light and tender.
- Brushing a small amount of olive oil on top before baking creates a subtle sheen and slightly crisp crust.
