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Freshly baked tomato basil bread with herbs and spices

Easy Savory Tomato Basil Bread

A simple savory loaf combining sun-dried tomatoes, fresh basil, and gooey mozzarella, perfect as a side for soups, salads, or casual gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Bread, Side Dish
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Use measured, spooned and leveled flour; cake flour will produce a slightly lighter crumb.
  • 1 tablespoon Baking powder Fresh baking powder ensures good rise; replace with 3 teaspoons baking soda plus 1 teaspoon cream of tartar if needed.
  • 1/2 teaspoon Salt Adjust to taste; use fine sea salt for consistent results.
Main Ingredients
  • 1 cup Shredded mozzarella cheese Low-moisture mozzarella works best; sharp cheddar or fontina are good alternatives for bolder flavor.
  • 1/2 cup Sun-dried tomatoes, chopped Use oil-packed drained tomatoes for softer texture; rehydrate dry tomatoes in warm water for ten minutes as an alternative.
  • 1/4 cup Fresh basil, chopped Strip leaves from stems and chiffonade; substitute 1 tablespoon dried basil if fresh is unavailable, but reduce quantity.
  • 1 cup Milk Whole milk adds richness; use buttermilk for tang and extra tenderness, or dairy-free milk for lactose-free needs.
  • 1/4 cup Olive oil Extra virgin olive oil gives aroma; mild vegetable oil keeps flavor neutral.
  • 2 large Eggs Room temperature eggs improve emulsion; use flax eggs for a vegan alternative though texture will change.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan thoroughly.
  2. Measure flour accurately by spooning into the cup and leveling with a knife before combining ingredients.
Combine Dry Ingredients
  1. Whisk the all-purpose flour, baking powder, and salt together in a large bowl until evenly distributed.
  2. Fold the shredded mozzarella, chopped sun-dried tomatoes, and chopped basil into the dry mix to prevent sinking.
Mix Wet Ingredients and Combine
  1. Whisk the milk, olive oil, and eggs in a separate bowl until the mixture is smooth and homogeneous.
  2. Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing.
  3. Transfer the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
Bake and Cool
  1. Bake the batter for thirty to thirty-five minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the loaf cool in the pan for ten minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room-temperature milk and eggs to help the batter emulsify smoothly and create an even crumb structure. Check doneness with a toothpick near the center after twenty-five minutes; oven temperatures vary and affect baking time.