Kalamata Olive Bread with Sun-Dried Tomatoes

There is nothing quite like the aroma of freshly baked bread, especially when you add some cheese, olives and sun-dried tomatoes into the mixture. This easy quick bread is guaranteed to be eaten up as fast as the time it takes to make. Rustic, flavorful and just about the ideal accompaniment to any Italian meal or just as is for a light lunch with a pat of butter if desired, this one ought to be on the menu all the time, at least once a week.

Considering serving this as part of a tapas plate for gatherings with slices of fine cheese, more olives on the side, stuffed mushrooms, salsas and simple salads, pickles, spiced up chickpeas and spreadable cheeses with crackers. Such a small plate is all I would need for dinner, or just a few slices of this bread.

Kalamata Olive Bread with Sun-Dried Tomatoes

Recipe by Lisa Turner Cuisine: Mediterranean Published on December 2, 2014 Easy and comforting, this fresh rustic no-yeast bread is baked with a flavorful Mediterranean-style assortment of cheese, sun-dried tomatoes, olives and herbs Print this recipe Ingredients: 1/3 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 1/2 cups spelt flour or unbleached white flour 1/2 cup whole wheat flour 2 tablespoons coconut sugar or brown sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper 1 cup Fontina cheese, grated 1/2 cup Parmesan cheese, grated 1/2 cup Kalamata olives, pitted and chopped 1/4 cup fresh parsley, finely chopped 1 tablespoon fresh rosemary, finely chopped 2 large eggs 1/2 cup olive oil 1 large clove garlic, minced grated rind from 1 small lemon 1 1/4 cups buttermilk Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop finely. Set aside. Preheat an oven to 350°. Grease a 9-inch loaf pan and line with parchment paper. In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and black pepper. Stir in the grated cheeses, sun-dried tomatoes, olives, parsley and rosemary. In a medium bowl, beat the eggs. Whisk in the olive oil, garlic, lemon rind and buttermilk. Make a well in the center of the flour mixture and pour in the wet ingredients. Mix until just combined. Transfer the mixture to the prepared pan and bake for 50 to 55 minutes until the top is nicely browned and a cake tester inserted into the middle of the loaf comes out clean. Makes 1 loaf

Other quick breads to try from Lisa's Kitchen:
Irish Soda Bread
Cheese and Sage Damper Bread
Jalapeño Spoon Bread
Rustic Sun-Dried Tomato Bread

On the top of the reading stack: River Cottage Bread Handbookby Daniel Stevens

Audio Accompaniment: Tim Hecker