Sun-Dried Tomato Olive Bread, a fast and easy Italian No Yeast Bread. A Delicious Bread which is Stuffed with Olives and Sun Dried Tomatoes makes this the perfect Snack or Appetizer Olive Bread.
Olive Bread
I love Carbs, all three types but in particular, Pasta , Rice and of course Bread. In my defence how can you not living in Italy? And this Sun-Dried Tomato Olive Bread sure makes it easy to love bread.
I was visiting my mother-in-law which I try to do at least a few times a week. It is so hard to believe that just last year she was fine and digging in her garden and planting and planting, and now she hardly remembers who anyone is.
She is never alone, her husband who is still in pretty good shape is with her along with my sister-in-law and her daughter.
After my sister-in-law and I have gotten the “how are you?” out, we then get down to the important stuff. That’s right food.
Sun-Dried Tomato Olive Bread
I am always up for a new recipe and she is always up for sharing. How we got on to bread I don’t know. But somehow we talked about the different ways to Dry Tomatoes and how we were so tired of Broccoli.
We couldn’t wait for Tomato season. And “have you ever tasted this amazing Sun-Dried Tomato Olive Bread that they make at the Bakery”?, “Nope, never had, why do you have a recipe”?
Of course she did and here my friends is a delicious savory Sun-Dried Tomato Olive Bread. This bread is so tasty sure it as an appetizer with some cut up cheese or even have a slice for a snack.
You can have this perfect loaf made and baked in an hour, and the best thing, no yeast so no need to wait.
So naturally I took a loaf of Sun-Dried Tomato Olive Bread to my mother-in-law’s. It was enjoyed by all. My mother-in-law even commented that her daughter was going to eat it all. Haha that sweet lady does remember some things. Buon Appetito!
Sun-Dried Tomato Olive Bread
Ingredients
- 2 cups flour 250 grams
- 3 eggs
- 1/2 cup chopped black olives
- 1/2 cup chopped sun-dried tomatoes
- 1/2 teaspoon basil 1/2 gram
- 1/2 teaspoon oregano 1/2 gram
- 1/2 teaspoon baking soda 2 1/2 grams
- 2 1/2 teaspoons baking powder 12 1/2 grams
- 2 1/2 tablespoons olive oil 34 grams
- 1/2 teaspoon salt 2.84 grams
- 1/3 cup greek yogurt 81.6 grams
- 1 1/4 tablespoons milk 18 3/4 ml
- 2 3/4 tablespoons freshly grated Parmesan cheese 17 grams
Instructions
- Pre-heat oven to 340°, (170° celsius) line a 9-10 inch (22-25 centimeter) loaf pan with a lightly greased parchment paper.
- Towel dry the sun-dried tomatoes before chopping if they are under oil.
- In a small bowl mix together chopped olives and chopped tomatoes, set aside.
- In a medium bowl beat together eggs, yogurt, milk and olive oil.
- In a medium bowl whisk together flour, baking soda, baking powder, oregano, basil, salt and Parmesan cheese.
- Beat the flour mixture into the egg mixture a little at a time to prevent lumps. Add olive/tomato mixture and gently combine with a wooden spoon.
- Spoon into prepared loaf pan and bake for approximately 40 minutes or until toothpick comes out clean. Let cool, slice and enjoy!
Nutrition
Al says
September 23, 2016 at 10:37 amHi, I love the look of this recipe but would love to know what type of flour you would use. Plain, self-raising or strong white bread flour? Thanks!
Rosemary says
September 23, 2016 at 4:55 pmHi Al thanks,I used Plain all purpose flour, I hope you enjoy it, let me know.
Wass says
July 28, 2016 at 3:04 pmThanks for such a tasty recipe. I made the bread today and enjoyed it on its own then I had some with cream cheese, but I think I’ll try it next time with some feta cheese or even toasted.. Yum!
I’d like to just comment that the mixture was very thick and dense, and it took some effort to mix the last part of the flour, the olives and tomatoes. Since it turned out very fine, I’m assuming that’s how it’s supposed to be ????
Rosemary says
July 29, 2016 at 12:29 amHi Wass, sounds delicious with feta cheese. So glad you enjoyed it. And yes it was quite thick and dense.
Trina says
February 20, 2016 at 12:15 amI’m so glad I was introduced to your blog, your recipes are amazing or at least they look amazing. I can’t wait to get in my kitchen and give them a try, this one will be perfect with my dinner plans for tomorrow evening.
Rosemary says
February 21, 2016 at 12:25 pmThanks Trina, let me know which ones you try and what you think. Have a great Sunday.
Ann says
February 19, 2016 at 11:23 amDefinitely making this bread. Just printed the recipe. Thanks for another great recipe.
Rosemary says
February 19, 2016 at 11:57 amThanks Ann hope you enjoy it, have a great weekend. 🙂
Rachel @ Simple Seasonal says
February 19, 2016 at 4:29 amThis bread sounds fantastic!
Rosemary says
February 19, 2016 at 11:57 amThanks Rachel.
Megan Marlowe says
February 18, 2016 at 8:01 pmAll my favorite flavors baked up into a delicious loaf? Count me in!
Rosemary says
February 19, 2016 at 11:59 amHi Megan, the flavours are the best. Have a great weekend.
Isabelle @ Crumb says
February 18, 2016 at 1:43 amThis bread looks amazing! I never think to make savoury quickbreads, for some odd reason, but clearly I should change that… loving the combination of classic Mediterranean flavours you’ve used.
Rosemary says
February 19, 2016 at 12:01 pmHi Isabelle, you should re-think it :), savory breads are the best.
cristina says
February 17, 2016 at 11:09 pmWhat a beautiful savory bread with all kinds of delicious flavors -and- the use of Greek yogurt! Looking forward to making this and must smell so good when baking…
Rosemary says
February 19, 2016 at 12:03 pmHi Cristina, thanks, and yes the house smelt great, wonderful flavours.
Erika says
February 17, 2016 at 4:39 pmThat looks very good
Rosemary says
February 17, 2016 at 7:52 pmThanks Erika it was. 🙂