Italian Quick Bread
This easy Italian Quick Bread with olives, sun-dried tomatoes, and cheese is so delicious I just can’t stop eating it!
The best thing is it’s so quick to mix together and perfect to go with Chicken Vegetable soup or Greek Couscous Salad. My husband’s favorite way to eat this bread is by dipping it into extra virgin olive oil.
Why you’ll love this recipe
My recipe for Italian Quick Bread with olives, sun-dried tomatoes, and cheese was created out of necessity. Modern necessity. I wanted bread to go with my soup, and I didn’t have much time, so yeast bread was out of the question. This easy Italian Quick Bread recipe is quick to mix and bake. Just like traditional quick bread, it uses basic ingredients you may have in your pantry and refrigerator.
Give my delicious Italian cheese and herb bread a try to while you are making bread!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- flour
- salt
- cheese – I used mozzarella, but you can substitute whatever you have
- bottled black olives – green would be fine
- bottled sun-dried tomatoes in oil
- milk, or you can use water
Of course, you can personalize your Italian Quick Bread any way you like. Substitute the olives and sun-dried tomatoes for something else – maybe bacon or pepperoni, herbs or garlic, and add lightly fried mushrooms. However, I think some type of cheese is always delicious, whether Parmesan, fontina, or feta.
Why not make this Italian Quick Bread with olives, sun-dried tomatoes, and cheese this weekend? You can check out my soup or salad recipes to go with this delicious quick bread. A slice of this Italian Quick Bread is delicious with my Ciambotta, or why not try my Cherry Tomato Caprese Salad or my Chicken Pizzaiola or my Pumpkin Bread with Cream Cheese Frosting?
Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!
Italian Quick Bread Recipe
Ingredients
- 2½ cups plain all purpose flour see note 1
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup grated mozzarella cheese see note 2
- ½ cup pitted and chopped black olives see note 3
- ⅓ cup sun dried tomatoes in oil drained and chopped
- 1 cup milk
- ¼ cup oil from sun dried tomatoes or olive oil
Instructions
- Preheat oven to 400°F (200°C). Dust a baking sheet generously with flour or line with non stick parchment paper.
- Mix together flour, salt, cheese, olives and sun dried tomatoes.
- Gently stir in milk and oil until combined and you have a slightly sticky dough.
- Turn out onto a floured surface and knead for 20 seconds and form into a ball.
- Place the ball onto the prepared baking sheet. Flatten slightly.
- Cut a cross into the top of the dough.
- Bake for 40-45 minutes or until thoroughly cooked through. Check by inserting the blade of a knife into the damper bread. If uncooked dough is on the blade cook for 5 more minutes. There will be cheese sticking to the blade of the knife. That's ok.
- Wrap in a tea towel to cool to retain moisture. Serve warm or cool.
- Best eaten the day of baking.
Notes
- Or substitute self rising flour.
- Your favorite cheese can be used in place of mozzarella cheese – try fontina, cheddar, or feta cheese.
- Green olives can also be used.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
I can’t describe how delicious this is with any salad like caprisi or greek.
I appreciated you taking the time to comment and let me know how much you loved this recipe, MrsD!
Ciao Marcellina,
Baked your Italian Quick Bread yesterday and you were right, quick, easy and very tasty.
The bread also looked wonderful so I hesitated to cut into it until the aroma convinced me otherwise.
While living in New York I came upon a bakery that made Prosciutto rolls that were delicious. My next Quick Bread will be with chunks of Prosciutto and I’m thinking cubes of mozzarella. Thanks for sharing your Italian Quick Bread. Fantastic!
Larry
You’re welcome, Larry! Yes, prosciutto and mozzarella would be amazing!
So easy, and great tasting!
Muah
How delicious! I love homemade bread, especially when it is as easy as this one! Love the flavour combination.
This one is super easy, Alex!
I’m going to make this as soon as I have some flower!
Hope you have flour very soon. Last week we had flour, sugar and pasta back in our stores.
Hello, I don’t have self raising floor, but I do have regular bread flour. What do I need to add for it to raise & the quantity to add… I meant if I’ve to substitute it self raising flour with baking powder or yeast in the regular bread flour.
Hi Jyothi, thanks for reaching out! This is a quick bread that really needs soft flour such as all purpose or self raising. I have never substituted bread flour but you may be able to use it. However, I think the result would not be quite the same – the bread would have a chewy texture, I think. If you go ahead you would need to add baking powder. Check your box of baking powder for the correct amounts. In Australia, I would need 5 teaspoons for 2 1/2 cups of flour.
If you want to use yeast, then that will change this recipe altogether. In that case, why not try my Cheese Bread https://www.marcellinaincucina.com/cheese-and-bacon-twist-bread-wi/
Hope this helps.
Haha, no, I’m not one to really use wattleseed!
David, golden syrup smothered over warm damper is just divine!
I love the idea of making bread without using yeast!
It’s so easy, Fran!
Your bread looks great and would be a delicious addition to a meal.
Thanks, Karen!
What a brilliant idea ! Brava Marcellina ! Brava !
Thank you! Baci