Sun Dried Tomato Olive Beer Bread
Infused with bold Mediterranean flavors, this Sun-Dried Tomato Olive Beer Bread is a no-yeast quick bread that’s as easy to make as it is irresistible. Bursting with savory notes from sun-dried tomatoes, tangy kalamata olives, and nutty Parmesan cheese, this recipe requires just 10 minutes of prep time and delivers a beautifully golden loaf with a buttery crust. The addition of beer not only makes the dough effortless to come together but also lends a subtle, malty depth to the bread's flavor. Perfect as a side for soups and stews or enjoyed on its own, this rustic loaf balances hearty texture with vibrant taste, making it a go-to for casual dinners or entertaining guests. Whether you're an experienced baker or a beginner, this one-bowl recipe promises gourmet results with minimal effort.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 12 ounces beer (lager or ale preferred)
- 0.5 cup sun-dried tomatoes, chopped
- 0.5 cup kalamata olives, pitted and chopped
- 0.25 cup shredded Parmesan cheese
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until evenly combined.
Gently fold in the chopped sun-dried tomatoes, chopped kalamata olives, and shredded Parmesan cheese, ensuring they are evenly distributed throughout the dry mixture.
Pour the beer into the dry ingredients and stir just until combined. Avoid overmixing; the batter will be thick and slightly lumpy.
Transfer the batter into the prepared loaf pan and spread it out evenly with a spatula.
Drizzle the melted butter over the top of the batter to create a golden crust during baking.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for about 5 minutes. Transfer it to a wire rack to cool completely before slicing.
Slice and serve warm or at room temperature. This bread pairs wonderfully with soups, stews, or as a snack on its own.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 25.8 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
