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.
Sun-Dried Tomato 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 first learned about this bread when I was visiting my mother-in-law and of course, I am always up for a new recipe and she was 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 she asked, “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 Bread with Olives. This bread is so tasty 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.
- Chopped black olives
- Chopped sun-dried tomatoes
- Baking soda
- Baking powder
- Olive oil
- Greek yogurt
- Freshly grated Parmesan cheese
What I love about this recipe is that it’s so easy. Since you don’t need yeast, that cuts down on the work which means you get a loaf of fresh-baked bread even faster.
Grease & flour the loaf pan. Preheat the oven to 340°F (170°C) while you prepare the batter.
If your tomatoes are packed in oil, be sure to pat them dry first and then mix them with the olives in a small bowl.
In a medium-sized mixing bowl, beat the eggs with the yogurt, milk, and olive oil. In a separate bowl, whisk the flour, baking soda, baking powder, oregano, basil, salt, and cheese.
Add the dry ingredients to the wet ones a little at a time. This will prevent lumps in the batter. After you’ve mixed them together, add the tomatoes and olives and stir.
Transfer the batter to the pan and bake the bread for 40 minutes. Cool the bread before slicing and serving.
Tips and Suggestions
Be sure to add the flour mixture slowly to the wet ingredients. This will keep lumps from forming and will also prevent overmixing the batter. Overmixing will overwork the flour and make your bread chewy and tough.
Although it’s tempting to slice it while it’s hot from the oven, it’s best to wait until the loaf is cooled. This will also allow the flavors from the tomatoes and olives to develop giving the bread an even better flavor.
This sun-dried tomato bread is wonderful with some butter or serve slices with a green salad with a tangy dressing or bowl of vegetable soup or cauliflower soup. You might also like it with a platter of sliced cheese, roasted red peppers, and antipasti skewers for an appetizer or snack.
More Easy Bread Recipes
The first time I made this Sun-Dried Tomato Olive Bread, I took a loaf to my mother-in-law’s. It was enjoyed by all. I’ve made it many times since and it’s always delicious. Easy and full of flavor – just the way homemade bread should be. Buon Appetito!
Sun-Dried Tomato Olive Bread
- ½ cup chopped olives (black or green or a combination) (60grams
- ½ cup sun-dried tomatoes (chopped) 60 grams
- 2 cups flour 260 grams
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon salt
- 3 tablespoons freshly grated Parmesan cheese
- 3 large eggs
- 1/3 cup greek yogurt (81 grams)
- 1 1/4 tablespoons milk
- 2½ tablespoons olive oil
- Pre-heat oven to 340°, (170° celsius) grease & flour a 9 inch (22cm) loaf pan or line with parchment paper.
- 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 whisk together flour, baking soda, baking powder, oregano, basil, salt and Parmesan cheese.
- In a medium bowl beat together the eggs, yogurt, milk and olive oil on medium speed until smooth.
- Beat (with the flat beater or wooden spoon) the flour mixture into the egg mixture a little at a time to prevent lumps, mix just until combined. Fold in the olive/tomato mixture and gently combine.
- Spoon into prepared loaf pan and bake for approximately 40 minutes or until toothpick comes out clean. Let cool, slice and enjoy!
Updated from January 21, 2018.