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Sun-Dried Tomato Olive Bread

Name: Sun-Dried Tomato Olive Bread
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
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

ByRosemary Molloy July 21, 2023July 21, 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.

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.

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.

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.

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!