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Sun-Dried Tomato Olive Bread

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.

Bread with three slices cut on a wooden board.


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.


  • Flour – all purpose flour
  • Chopped black olives
  • Chopped sun-dried tomatoes – drained well
  • Eggs – large eggs
  • Basil
  • Oregano
  • Baking soda
  • Baking powder
  • Olive oil
  • Salt
  • Greek yogurt – or regular yogurt
  • Milk – if using regular yogurt no need for the milk
  • Freshly grated Parmesan cheese
A loaf of bread on a wooden board.

Recipe Steps

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, 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.

Wet ingredients beaten in a white bowl & the dry ingredients whisked in a white bowl.

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.

The batter beaten and dried tomatoes & olives folded in.

Transfer the batter to the pan and bake the bread until baked through and golden on top. Cool the bread before slicing and serving.

Loaf before & after baked.

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.

How to store the Sun-Dried Tomato Olive Bread

Store the completely cooled bread in an air tight bag and keep at room temperature for up to 3 days or in the fridge for up to 5 days.

The completely cooled bread should be placed in a freezer bag or container, it will keep for up to 3 months in the freezer. Thaw the bread at room temperature or in the refrigerator.

Bread with two slices cut on a wooden board.

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!

Bread with three slices cut on a wooden board.

Sun-Dried Tomato Olive Bread

Rosemary Molloy
Sun-Dried Tomato Olive Bread, a delicious healthy savory no-yeast Italian bread recipe. Fast and easy, the perfect appetizer or snack. 
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine Italian
Servings 10 servings
Calories 174 kcal


  • ½ cup chopped olives (black or green or a combination) (60grams
  • ½ cup sun-dried tomatoes (chopped) 60 grams
  • 2 cups all purpose 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
  • 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!



Notes from a reader on using whole wheat flour.
Rule of thumb, for each cup of white flour, use only 3/4 cup wheat flour.
Also, sift it a few times as it’s denser.
I also added an extra egg and 3 tablespoons of orange juice cause who really likes wheat bread?
Baked in a glass pan for 40 minutes. perfect. Thanks Doug


Calories: 174kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 335mg | Potassium: 241mg | Fiber: 1g | Vitamin A: 180IU | Vitamin C: 5.6mg | Calcium: 87mg | Iron: 1.7mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from January 21, 2018.


  1. 4 stars
    Need a extra egg and 2tbs more of milk. It was a little dry. Still came out considering. Gonna try it again and mince the sun dried tomatoes and olives and add some blue cheese to give it a kick.



    Elmira Ontario Canada

  2. could you use the oil from the sun dried tomatoes for all or part the olive oil?I would think this would give lots of flavor.

    1. Hi Caroline, I don’t know about where you are but here it’s usually jarred with vegetable oil and a few additives, check your jar first, if it’s just olive oil (although it’s probably not the best oil) it might be ok. Let me know. Take care!

  3. 5 stars
    I am making this again for company. It was fast, easy, but it looked and tasted like I had spent a lot of time preparing it. My son cannot tolerate dairy, so I am substituting the park for nutritional yeast. I’ve never tried this before. Do you think it will taste ok for him?

    1. Hi Catherine, I don’t know, I have never tasted nutritional yeast before. Apparently it has a cheesy taste, so it might be ok. Let me know how it turns out. Take care!

  4. I would love to make this but my husband can’t eat any cheese,
    Is there a solution to this, guess I would have to eat it all myself, just kidding.

    1. Hi Sandra, so I did a bit of research and it seem you could substitute the parmesan with brazil nuts, maybe finely chopped and try with that. Let me know if you try it. Take care! And why not eat it yourself 🙂 ?

  5. 5 stars
    Made this today! Absolutely delicious! Definitely a keeper. I did add red pepper flakes, diced chives, fennel seed and topped with freshly grated Parmesan. I’m so excited to share with friends and family! Thank you for sharing with us❤️👍🏻🙏🏻

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