Sun-Dried Tomato Olive Bread
A quick, savory bread made with sun-dried tomatoes, briny olives, and Parmesan cheese. This no-yeast Italian-inspired loaf is easy to prepare, flavorful, and perfect as a snack, side dish, or appetizer.
Equipment
- 1 × 9-inch (22 cm) loaf pan
- 2 × medium mixing bowls
- 1 × Whisk
- 1 × hand mixer or wooden spoon
- 1 x Spatula
- 1 x Measuring Cups and Spoons
- 1 × parchment paper (optional, for lining pan)
Ingredients
- 60 g ½ cup black or green olives, chopped
- 60 g ½ cup sun-dried tomatoes, chopped and patted dry
- 260 g 2 cups all-purpose flour
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- 3 tbsp Parmesan cheese freshly grated
- 3 large eggs
- 81 g ⅓ cup Greek yogurt
- 1¼ tbsp milk
- 2½ tbsp olive oil
Instructions
- Prepare the Baking Pan: Start by preheating your oven to 340°F (170°C). Grease a 9-inch (22 cm) loaf pan with olive oil or butter, then lightly dust it with flour to prevent sticking. If you prefer easier cleanup, line the pan with parchment paper, letting a bit hang over the sides for simple lifting once the bread is baked.
- Dry and Chop the Add-Ins: If your sun-dried tomatoes are packed in oil, gently pat them dry with paper towels to remove excess moisture. This prevents the bread from becoming greasy. Chop both the tomatoes and the olives into small, bite-sized pieces—roughly pea-sized. Place them in a small bowl and set aside. This step ensures even distribution of flavors throughout the loaf.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, oregano, basil, salt, and grated Parmesan cheese. Whisking thoroughly aerates the flour, helps the leavening agents blend evenly, and makes sure the herbs and cheese are distributed before combining with wet ingredients.
- Combine the Wet Ingredients: In a separate medium bowl, crack in the eggs, then add the Greek yogurt, milk, and olive oil. Using a hand mixer set on medium speed (or a sturdy whisk if mixing by hand), beat until the mixture is smooth, creamy, and uniform. This creates the liquid base that binds the dry ingredients and gives the bread a soft, tender texture.
- Blend Wet and Dry Mixtures: Gradually add the flour mixture into the wet mixture, a little at a time. Use a flat beater attachment, a spatula, or a wooden spoon to gently fold the mixtures together. Mix only until the flour disappears—do not overmix, as this can make the bread tough. The batter should look thick but spreadable, with no dry patches of flour.
- Incorporate the Olives and Tomatoes: Take the bowl of chopped olives and sun-dried tomatoes, and gently fold them into the batter. Ensure that they are evenly distributed so each slice of bread has a good balance of savory and tangy bites. Be careful not to stir too aggressively, as this could overwork the batter.
- Transfer Batter into the Pan: Spoon the prepared batter into your greased or lined loaf pan. Use a spatula to spread the top evenly and smooth out the surface. This helps the bread bake uniformly and look neat once finished.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for about 40 minutes. To test for doneness, insert a toothpick or thin skewer into the center of the loaf. If it comes out clean or with only a few dry crumbs, the bread is fully baked. If it comes out wet, bake for an additional 5 minutes and test again.
- Cool Before Slicing: Once baked, remove the pan from the oven and let the bread rest inside for about 10 minutes. This allows it to firm up and release from the pan more easily. Afterward, lift the bread out (using the parchment paper if lined) or carefully invert it onto a wire cooling rack. Allow it to cool completely before slicing to avoid crumbling.
- Slice and Enjoy: Using a serrated bread knife, cut the loaf into even slices. Serve warm or at room temperature, either plain or with a light spread of butter, olive oil, or cream cheese. Each slice is bursting with savory Mediterranean flavors, making it perfect as a snack, side dish, or appetizer.
Notes
- Always pat sun-dried tomatoes dry if packed in oil to avoid excess greasiness.
- Use either black or green olives—or a mix—for different flavor profiles.
- Do not overmix the batter; a gentle fold keeps the bread soft.
- A glass loaf pan may require the same or slightly longer baking time than metal.
- Parmesan can be swapped with Pecorino Romano for a sharper bite.
- Whole wheat flour can be used, but reduce the amount slightly for lighter texture.
- For extra moisture, add a touch of orange juice if using dense flours.
- Bread slices taste even better after resting for a few hours as flavors meld.
