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.
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.
Ingredients
- 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
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.
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 until baked through and golden on top. 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.
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.
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
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
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
Updated from January 21, 2018.
Any Chance I can substitute the dairy out of this recipe and if so what quantity and what can I use in place of milk and yogurt.
Hi Victor unless you want to substitute with lactose free milk and yogurt I really don’t know. I don’t bake with dairy free products. Sorry.
I followed the recipe exactly. I found this bread delicious but a bit too dry. Do you think using the convection setting on my oven affected that outcome?I If I make it again is there anything I can do to moisten it up a bit? It really was delicious.
Hi Karen, it could be that it was baked too long, try baking it a few minutes less (although make sure it is cooked through). Be sure to measure your flour by spooning the flour into the measuring cup and levelling it off evenly with a knife. Hope that helps. Let me know.
I read all the comments and reviews and never comment. So easy to make and tasted like a professional had made it. On a wing and a prayer I used cream cheese as I’d no yoghurt or sour cream and mature cheddar instead of Parmesan. The crunchy outside and light inside I’ll be raving about for a long time to come. Thank you for keeping it simple. This recipe will not be feeding the birds tonight.
Hi Grannymc, thanks so much, so glad you enjoyed it and the birds won’t. Sorry birds. Take care.
This recipe was AMAZING! OH MY GOD, the bread looks golden and moreish and is studded with jewel like sundried tomatoes, olives and fresh basil, i cant wait to make it again. Thank you!
Hi Atiya, thanks so much, so glad you enjoyed it. Take care.
Do you need a loaf tin for this or would it be the kind of consistency you could plait or shape?
Hi Billie, this is a sticky dough so you won’t be able to shape it, although an 8 inch cake pan would probably work. Let me know. Take care.
Hi! I really really want to make this bread in the morning. I don’t have any Greek yogurt so was wondering if I could use sour cream instead? Also could I add some finely diced fresh rosemary to the bread? Thanks! So looking forward to this bread!
Hi Jane, yes you can substitute with sour cream and fresh rosemary should work too. Hope you like it.
Hi, 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!
Hi Al thanks,I used Plain all purpose flour, I hope you enjoy it, let me know.
Thanks 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 ????
Hi Wass, sounds delicious with feta cheese. So glad you enjoyed it. And yes it was quite thick and dense.
I’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.
Thanks Trina, let me know which ones you try and what you think. Have a great Sunday.
Definitely making this bread. Just printed the recipe. Thanks for another great recipe.
Thanks Ann hope you enjoy it, have a great weekend. 🙂
This bread sounds fantastic!
Thanks Rachel.
All my favorite flavors baked up into a delicious loaf? Count me in!
Hi Megan, the flavours are the best. Have a great weekend.
This 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.
Hi Isabelle, you should re-think it :), savory breads are the best.
What 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…
Hi Cristina, thanks, and yes the house smelt great, wonderful flavours.
That looks very good
Thanks Erika it was. 🙂