This amazing Mediterranean sun-dried tomato and olive bread will soon become your favourite bread recipe. Besides the combination of black olives, sweet sun-dried tomatoes and fresh rosemary being heavenly good, there is also no kneading or proofing involved. Give it a try and have a freshly baked bread in no time.
I love fresh-baked bread. I love the smell that spreads around the kitchen, the texture, the flavour, the crunch, the hot loaf coming out of the oven and small things like that. Just like that, also this Mediterranean bread has the same effect, with its intense aroma, which makes you want to dance around the kitchen. Wink.
This easy homemade bread is packed with flavour. For instance, the flavour comes from sweet tomatoes, black olives and rosemary. The texture resembles in the crisp crust, crunchy seeds and soft tomatoes. It’s unbelievable!
Don’t get me wrong. I like the therapeutic kneading and proofing and all the magic a good sourdough bread needs. In fact, if you feel like a pro, check out my sourdough bread recipe. Wink. However, this Mediterranean sun-dried tomato and olive bread has just became one of my favourites. As I said, there is no kneading, waiting, proofing, shaping or use of a dutch oven involved.
Moreover, you just throw together all of the ingredients and bake. Easy as that! In addition, your hands will stay completely clean. Woohoo! Therefore, I can say for sure, that this bread recipe is one of the easiest ones I’ve ever tried. In fact, it’s so easy, that even kids can make it. No kidding there.
Therefore, there is no way, you can either say “it’s too complicated to make bread” or “I don’t have time to bake bread.” Wink.
What makes this Mediterranean bread so aromatic and moist?
Together with dried cherry tomatoes and olives, also eggs and cottage cheese are part of this bread. As a result, the bread is soft and moist. Also, to prevent the bread from getting too soggy, I suggest using sun-dried tomatoes stored in a package rather in oil. Or simply just drain off the oil in excess.
When it comes to herbs, I used one of my favourites, rosemary. I love fresh rosemary! The same way I love thyme. Wink. They both, are a great choice for this bread recipe. Simply pick one of your favourite herbs from your back garden or fresh from the supermarket.
It’s so easy to make a wonderful, flavour-packed bread, which is perfect to eat just as it is. However, it goes also great with soups, meat, vegetables, salads or cold meat appetizers. You name it. Yummy. Additionally, you can change the taste of this bread by adding different nuts, seeds, herbs, spices or cheeses. Try to create your own perfect variation.
More, maybe also a tip on how to store it. But maybe there will be nothing to store. Wink. Anyway, I wrapped it in aluminium foil and stored it in the fridge. Even though the loaf was gone in two days, you can store it in the fridge for up to 4-5 day or simply freeze it.
In conclusion, if after all I wrote, it still didn’t convince you, you can check out these other bread recipes: the lovely pumpkin buns, a soft garlic naan bread, homemade crisp crust buns, tender pull-apart garlic bread or the cute salty braided breadsticks.
The ingredients for a loaf of Mediterranean sun-dried tomato and olive bread:
- 4 eggs (beaten)
- 250 g cottage cheese
- 100 g flour
- 4 Tbsp coconut flour
- 1 tsp of salt
- 100 g of mixed seeds (flax seeds, chia seeds and sunflower seeds)
- 60 g black olives (sliced)
- 80 g sun-dried cherry tomatoes (no oil)
- 2 sprigs of rosemary (chopped leaves)
- butter (for greasing the pan)
- sunflower seeds for topping
Start by greasing the loaf pan with some butter and preheating the oven to 175ºC. Then, in a medium bowl, beat the eggs (I simply used a fork) and add the cottage cheese. Mix until well combined.
At this point, stir in the flour, all of the seeds, baking powder and a pinch of salt. Then, quickly slice the olives, dried tomatoes and chop the fresh rosemary. Add them to the bowl and stir to spread them evenly in the dough mixture.
Finally, transfer the dough into the loaf pan, smooth out the surface (using a spatula) and sprinkle with sunflower seeds. Put to bake for 45-55 minutes. In case it starts to turn dark on the top, simply cover it with aluminium foil or parchment paper.
In conclusion, just before taking the bread out of the oven, check if it’s baked through. Then, take it out of the oven and remove it from the pan to cool down. To tell you the truth, I couldn’t resist waiting. I simply had to cut a slice when the bread was slightly warm. Delicious!
This easy Mediterranean sun-dried tomato and olive bread is incredible! Serve it for breakfast, lunch or dinner, as a snack, next to a soup, salad, meat or fish. It’s so great, everyone will love it and it’s going to be a big hit!
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
