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I discovered savory quick breads during a trip to a small bakery in Tuscany, where the baker would make these incredible herb and cheese loaves every morning. This recipe is my attempt to recreate those memories, and I think I've come pretty close! What makes this bread special is the combination of textures and flavors – you get the tender, moist crumb from the milk and eggs, the richness from the olive oil and cheese, and these pockets of intense flavor from the sun-dried tomatoes and basil. The cheese creates this beautiful golden crust on top that gets slightly crispy, while the inside stays soft and almost cake-like in texture. I love how the sun-dried tomatoes add both sweetness and tanginess, and the fresh basil brings that aromatic quality that makes the whole loaf smell incredible. The garlic adds depth without overpowering, and the Parmesan in the batter gives it that subtle umami note. Every time I make it, I'm transported back to that little Tuscan bakery, sitting at a sidewalk café with a thick slice of bread, a glass of wine, and absolutely no worries. It's funny how a simple bread can hold so many memories and create so many new ones.
Why I love this recipe
What I absolutely love about this recipe is how it transforms simple, everyday ingredients into something that feels gourmet and special. There's something incredibly satisfying about pulling a golden loaf from the oven, knowing you made it from scratch with minimal effort. I love that it's versatile enough to serve at breakfast, lunch, or dinner, and it works equally well as a side dish or the star of the meal. The fact that it's a quick bread means no yeast, no rising time, no fussing – you literally mix everything in one bowl and bake. I also appreciate how forgiving this recipe is; I've added extra cheese, swapped dried herbs for fresh, used cherry tomatoes instead of sun-dried, and it always turns out delicious. It's become my go-to recipe when I need to bring something to a gathering because it travels well, looks impressive, and appeals to almost everyone. Plus, there's something deeply comforting about the combination of bread, cheese, and tomatoes – it's like a hug in food form. And let's be honest, any recipe that makes your house smell this amazing while it bakes is a winner in my book!
What You Need From Your Kitchen
- All-purpose flour: Forms the base structure of the bread; provides the gluten network that gives it texture
- Mozzarella cheese: Adds richness and creates those beautiful melted pockets throughout; use the remaining half to top the loaf for a golden crust
- Sun-dried tomatoes: Chop finely and fold through the batter for bursts of concentrated tomato flavor
- Fresh basil leaves: Chop roughly and mix into the batter to infuse the bread with aromatic herbaceous notes
- Eggs: Beat well before adding to provide structure, moisture, and richness to the bread
- Olive oil: Measure and whisk with wet ingredients to keep the bread moist and add Mediterranean flavor
- Parmesan cheese: Grate fresh and fold into the batter for umami depth and savory complexity
- Garlic: Mince finely and add to wet ingredients for aromatic depth without overpowering
Let's Make These Together
- Preheat and Prepare
- Start by preheating your oven to 350°F and preparing your loaf pan with grease and parchment paper. This ensures easy removal and cleanup later. Taking time to properly prepare your pan makes all the difference in how beautifully your bread releases after baking.
- Mix Your Dry Base
- In your large bowl, thoroughly whisk together the flour, baking powder, salt, and pepper. This step is crucial because it evenly distributes the leavening agent throughout the flour, ensuring your bread rises uniformly and has consistent texture throughout every slice.
- Combine Wet Ingredients
- Beat your eggs until they're frothy and light, then incorporate the olive oil, milk, and minced garlic. This creates an emulsion that will blend seamlessly with your dry ingredients and distribute the garlic flavor evenly throughout the bread.
- Fold Everything Together
- Gently combine wet and dry ingredients, being careful not to overmix – this is the secret to tender bread. Once barely combined, fold in most of your cheese, the tomatoes, and basil. The folding motion preserves air pockets and keeps the texture light.
- Top and Bake
- Pour your batter into the prepared pan, smooth the top, and shower it with the remaining mozzarella. As it bakes, that cheese will melt into a gorgeous golden crown. Bake until a toothpick comes out clean, filling your kitchen with the most incredible aroma.
- Cool with Patience
- This is the hardest part – letting it cool! But trust me, giving it at least 15 minutes ensures clean slices and allows the flavors to settle. Slice too soon and you'll get a crumbly mess. Wait, and you'll have perfect, beautiful slices that showcase all those lovely ingredients.
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Switch Things Up
I first made this bread on a lazy Sunday morning when I had some leftover sun-dried tomatoes and fresh basil from my garden that needed using up. I wasn't expecting much – just thought I'd throw together a quick savory bread to go with the minestrone I was making. But when I pulled it from the oven and that aroma hit me, I knew I'd stumbled onto something special. My neighbor happened to stop by right as I was slicing into it, and we ended up sitting at my kitchen table demolishing half the loaf with some whipped herb butter. She insisted I write down the recipe immediately. Now I make it at least twice a month, sometimes swapping in different cheeses or adding olives. It's become my signature contribution to family gatherings, and my sister-in-law has started requesting it specifically for holiday dinners. The bread has this way of making any meal feel more special, even if it's just a simple weeknight soup.
Perfect Pairings
This bread pairs beautifully with so many dishes! Serve it alongside a bowl of tomato soup or minestrone for the ultimate comfort meal. It's also fantastic with a crisp green salad dressed in balsamic vinaigrette – the tangy dressing complements the savory bread perfectly. For a Mediterranean-inspired spread, serve slices with hummus, tzatziki, or a creamy white bean dip. It makes an excellent addition to a charcuterie board, especially when paired with aged cheeses, olives, and prosciutto. For breakfast or brunch, toast slices and top with scrambled eggs and avocado. And don't overlook how wonderful it is with a simple bowl of olive oil and balsamic vinegar for dipping – sometimes the simplest pairings are the best!
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Frequently Asked Questions
- → Can I use dried basil instead of fresh?
Yes, you can substitute with 2 tablespoons of dried basil, but fresh basil really makes a significant difference in flavor and aroma. If using dried, add it to the dry ingredients rather than folding it in at the end. The fresh basil creates little pockets of intense flavor throughout the bread that dried just can't replicate.
- → How do I store leftover bread?
Store the cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze individual portions wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. Toast frozen slices directly from the freezer for a quick snack.
- → Can I make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly more dense but still delicious. Make sure your baking powder is also certified gluten-free, and be aware that gluten-free versions may need an extra 5-10 minutes of baking time.
- → What can I substitute for sun-dried tomatoes?
Cherry tomatoes (halved and roasted for 20 minutes first), roasted red peppers, or even chopped kalamata olives work wonderfully. You could also use fresh tomatoes, but you'll want to seed them and pat them very dry to avoid adding too much moisture to the batter.
- → Why did my bread sink in the middle?
This usually happens from overmixing the batter, which develops too much gluten, or opening the oven door too early in the baking process. Make sure to mix just until combined, and resist checking on your bread until at least 40 minutes into baking. Also ensure your baking powder is fresh and active.
- → Can I add other ingredients?
Absolutely! This bread is very versatile. Try adding sautéed mushrooms, caramelized onions, crumbled feta, chopped olives, or even cooked bacon. Just keep the total add-ins to about 2 cups maximum so the bread structure isn't compromised. Roasted garlic instead of raw would be amazing too!
- → Can I make this in muffin tins instead?
Yes! This batter works beautifully as muffins. Fill muffin cups about 2/3 full and bake at 375°F for 20-25 minutes. You'll get about 12 muffins from this recipe. Top each muffin with a pinch of the reserved mozzarella before baking for that golden, cheesy top.
Conclusion
This Savory Tomato Basil Bread is one of those recipes that feels special but requires minimal effort. The combination of melted mozzarella, tangy sun-dried tomatoes, and aromatic fresh basil creates a flavor profile that's both comforting and sophisticated. Whether you're serving it alongside soup, bringing it to a potluck, or enjoying it as a snack with butter, this bread never disappoints. The best part? It stays moist for days and actually tastes even better the next day when the flavors have had time to meld together. Make this once and it'll become your go-to savory bread recipe!