Name: Savory Caprese Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 2 large eggs; ½ cup whole milk; ¼ cup olive oil; 2 tbsp plain Greek yogurt or sour cream; 1½ cups all‑purpose flour; 1½ tsp baking powder; ½ tsp salt; ¼ tsp garlic powder; ¾ cup shredded mozzarella cheese; ⅓ cup chopped sun‑dried tomatoes (in oil, drained); ¼ cup chopped fresh basil; Optional: pinch of black pepper or red pepper flakes

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A quick and satisfying no-yeast loaf, this Savory Caprese Bread brings all the fresh, zesty flavors of a classic caprese salad into a warm, sliceable form. I love how the mozzarella melts into the soft crumb, while sun-dried tomatoes and basil add bright Mediterranean flair. It’s an easy choice for brunches, cozy dinners, or quick snacks, especially when I want something savory but don’t want to fuss with yeast or long rise times.

Savory Caprese Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 large eggs

½ cup whole milk

¼ cup olive oil

2 tbsp plain Greek yogurt or sour cream

1½ cups all‑purpose flour

1½ tsp baking powder

½ tsp salt

¼ tsp garlic powder

¾ cup shredded mozzarella cheese

⅓ cup chopped sun‑dried tomatoes (in oil, drained)

¼ cup chopped fresh basil

Optional: pinch of black pepper or red pepper flakes

Directions

I start by preheating the oven to 350°F (175°C) and greasing an 8×4-inch loaf pan, then lining it with parchment paper.

In a large bowl, I whisk the eggs, milk, olive oil, and Greek yogurt until the mixture is smooth.

In another bowl, I stir together the flour, baking powder, salt, and garlic powder.

I gently mix the dry ingredients into the wet mixture, careful not to overwork the batter.

Then I fold in the mozzarella, sun-dried tomatoes, and basil. If I want a kick, I also add a pinch of pepper flakes.

I pour the batter into the prepared loaf pan, smoothing the top.

I bake for 40–45 minutes, until the top turns golden and a toothpick inserted in the center comes out clean.

After baking, I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. I slice and serve it warm or at room temperature.

Servings and timing

This recipe makes 8 generous slices.

Prep Time: 15 minutes

Cook Time: 40–45 minutes

Total Time: about 1 hour and 10 minutes

Calories: Approximately 220 per slice

Variations

When I want to change things up, I play with the flavors:

Swap mozzarella for sharp white cheddar or feta for a different cheesy profile.

Add chopped olives or roasted red peppers for extra Mediterranean depth.

Use arugula instead of basil for a peppery twist.

Mix in chopped spinach for added greens and nutrients.

Storage/Reheating

I store leftover slices in an airtight container in the fridge for up to 4 days. To reheat, I pop slices in a toaster oven or oven at 300°F for about 5–7 minutes. If I freeze the loaf, I wrap it tightly in plastic wrap and foil, then thaw it overnight in the fridge before reheating.

FAQs

How do I keep the bread from getting soggy?

I make sure to drain the sun-dried tomatoes well before adding them, and I avoid overmixing the batter. Letting the loaf cool on a wire rack also helps prevent moisture buildup.

Can I use fresh tomatoes instead of sun-dried?

I don’t recommend it. Fresh tomatoes release a lot of moisture, which could make the bread too wet and affect the texture.

Is it okay to use dried basil?

I’ve tried it, but the flavor isn’t as vibrant. Fresh basil really brings out the classic caprese taste, so I stick with that when I can.

Can I make this gluten-free?

Yes, I use a 1-to-1 gluten-free all-purpose flour blend in place of the regular flour. Just be sure it includes xanthan gum for structure.

What should I serve this with?

I like serving this bread with soups—especially tomato or minestrone—or alongside a salad for a light lunch. It’s also great on a brunch table next to quiche or eggs.

Conclusion

Savory Caprese Bread is my go-to when I crave comforting, fresh flavors without a lot of effort. It’s perfect for last-minute guests, lazy weekend lunches, or a flavorful side that feels a bit special. Whether warm or room temp, every bite reminds me of summer caprese salads, baked into something heartier and more satisfying.

Recipe:

Savory Caprese Bread

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 8 slices
Diet: Vegetarian

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Description

A quick and flavorful no-yeast loaf that captures the essence of a caprese salad with melty mozzarella, sun-dried tomatoes, and fresh basil. Perfect for brunch, snacking, or pairing with soups and salads.

Instructions

Preheat the oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper.
In a large bowl, whisk together the eggs, milk, olive oil, and Greek yogurt until smooth.
In a separate bowl, mix the flour, baking powder, salt, and garlic powder.
Gently stir the dry ingredients into the wet mixture, being careful not to overmix.
Fold in the mozzarella, sun-dried tomatoes, and basil. Add pepper flakes if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40–45 minutes, until golden and a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve warm or at room temperature.