a savory fast bread made with tomatoes and black olives. To make this recipe more reminiscent of pizza bread, I prefer to add pepperoni, sausage, or bacon.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 – 8×4 inch loaf |
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 1 teaspoon dried thyme
- ¾ teaspoon white sugar
- ½ cup shredded Cheddar cheese
- 4 tablespoons grated Parmesan cheese
- 3 tablespoons milk
- 2 eggs, beaten
- ¼ cup vegetable oil
- 2 teaspoons minced garlic
- 1 (14.5 ounce) can stewed tomatoes, drained
- ⅓ cup sliced black olives
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
- In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 415 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
i followed the recipie exactly except I used whole wheat flour for half of the flour i also left out the olives. It came out great will defiantly make again
I just made this, its a really good bread. I was looking for something to use up some tomatoes, so I cooked mine down with some jalapeno peppers. It did seem like it needed more flavor. But all in all a good idea. Next time I will just add some hot sauce and extra garlic!!
I made these tonight as muffins instead of a loaf. The only other changes I made were to include 1 c. whole wheat flour, Italian style stewed tomatoes, a little less oil and no olives. Overall they weren’t very flavorful which surprised me because I thought there were plenty of aromatics and other elements involved to make a good finished product. We just didn’t care for them. They were very heavy in texture.
I left out the olives and increased the amount of milk since my tomatoes yielded less juice than what was called for. Turned out really good and went well with my Spicy Potato Soup II (also from this site). Thanks much!
My husband and I really like this bread. It was a nice change of pace. I followed the directions exactly. Thanks Tanja
I must have done something wrong. I baked my bread for 1 hour 15 minutes. It was still gooey. It didn’t have much flavor either. This may have been my fault though, I forgot to put the garlic in. All I could really taste was the tomatoes. It was also a lot of work for quick bread. I probably will not make this again.
Very tasty…especially alongside a nice light casserole or stir-fry.
Great recipe! I had my doubts as I was putting it all together, but it came out great. Only change I had made was to use fresh tomotaoes from the garden.
My daughter likes to help in the kitchen,she’s five,and this recipe was simple to make and yet very tasty.My wife loved it.We will make this again for sure.Thanks for sharing this recipe.