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Savory Caprese Bread

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A delightful loaf inspired by the classic Italian Caprese salad, featuring gooey mozzarella, sun-dried tomatoes, and fresh basil.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer, Brunch, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 2 large eggs
  • ½ cup whole milk
  • ¼ cup olive oil
  • 2 tbsp plain Greek yogurt or sour cream
Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp garlic powder
Add-ins
  • ¾ cup shredded mozzarella cheese
  • ⅓ cup chopped sun-dried tomatoes (in oil, drained)
  • ¼ cup chopped fresh basil
  • a pinch black pepper or red pepper flakes Optional for extra kick

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the eggs, milk, olive oil, and yogurt until fully combined and smooth.
  3. In a separate bowl, stir together the flour, baking powder, salt, and garlic powder.
Combining Ingredients
  1. Pour the dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix.
  2. Fold in the mozzarella, sun-dried tomatoes, and basil until evenly distributed.
Baking and Cooling
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 40 to 45 minutes or until the top is golden, and a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 23gProtein: 6gFat: 7gSaturated Fat: 2gSodium: 250mgFiber: 1gSugar: 1g

Notes

Store any leftover Savory Caprese Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap well in plastic wrap and freeze it for up to a month. Ensure you label the container with the date.
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