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Home » Popular » Bread & Yeast Breads » Sun-Dried Tomato Olive Bread

Sun-Dried Tomato Olive Bread

By: Rosemary Published: June 7, 2021 Updated on: January 25, 2023

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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 with olives and a knife on a blue board.

Table of Contents

  • Sun-Dried Tomato Bread
  • Ingredients
  • Recipe Steps
      • Never Miss a Recipe!
  • Tips and Suggestions
  • More Easy Bread Recipes
  • Sun-Dried Tomato Olive Bread
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Video
    • Notes
    • Nutrition

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”?

Bread slices in a blue basket.

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.

Ingredients

  • Flour
  • Chopped black olives
  • Chopped sun-dried tomatoes
  • Eggs
  • Basil
  • Oregano
  • Baking soda
  • Baking powder
  • Olive oil
  • Salt
  • Greek yogurt
  • Milk
  • Freshly grated Parmesan cheese

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 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.

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 for 40 minutes. Cool the bread before slicing and serving.

Loaf before & after baked.
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    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.

    loaf with 4 slices stacked.

    More Easy Bread Recipes

    • No-Knead Peanut Butter Bread
    • Easy Homemade Beer Bread
    • Irish Soda Bread

    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!

    4 slices of bread stacked.
    4 slices of bread stacked.

    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. 
    4.80 from 55 votes
    Prevent your screen from going dark
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    Prep Time 25 mins
    Cook Time 40 mins
    Total Time 1 hr 5 mins
    Course Side Dish
    Cuisine Italian
    Servings 10 servings
    Calories 174 kcal

    Ingredients
     
     

    • 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
    • 2½ tablespoons olive oil

    Instructions
     

    • 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!

    Video

    Notes

    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

    Nutrition

    Calories: 174kcalCarbohydrates: 21gProtein: 5gFat: 7gSaturated Fat: 1gCholesterol: 50mgSodium: 335mgPotassium: 241mgFiber: 1gVitamin A: 180IUVitamin C: 5.6mgCalcium: 87mgIron: 1.7mg
    Keyword black olive bread, no yeast bread, olive quick bread, sun-dried tomato bread
    Tried this recipe?Let us know how it was!

    Updated from January 21, 2018.

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      1. Kyle says

        January 20, 2023 at 9:09 pm

        What can I replace yogurt with? Sour cream perhaps ? Thanks!

        Reply
        • Rosemary says

          January 21, 2023 at 12:35 pm

          Hi Kyle, yes you can use sour cream in place of yogurt. Hope you like it. Take care and have a great weekend.

          Reply
      2. Dee Dee says

        October 9, 2022 at 10:55 pm

        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❤️👍🏻🙏🏻

        Reply
        • Rosemary says

          October 11, 2022 at 4:48 pm

          Hi Dee Dee, thanks so much so glad you liked it. Take care have a great week.

          Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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