Savory Caprese Bread Recipe

Introduction

Savory Caprese Bread is a delightful twist on the classic Caprese salad, baked into a moist and flavorful loaf. With mozzarella, sun-dried tomatoes, and fresh basil folded into the batter, it makes a perfect snack or accompaniment to any meal.

Ingredients

• 2 large eggs
• ½ cup whole milk
• ¼ cup olive oil
• 2 tbsp plain Greek yogurt or sour cream
• 1 ½ cups all-purpose flour
• 1 ½ 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 for a kick

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together the eggs, whole milk, olive oil, and Greek yogurt until the mixture is smooth and well combined.
3. Step 3: In a separate bowl, combine the all-purpose flour, baking powder, salt, and garlic powder. Stir to evenly distribute the dry ingredients.
4. Step 4: Add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix. Fold in the shredded mozzarella, chopped sun-dried tomatoes, and fresh basil. Add black pepper or red pepper flakes if using.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Step 6: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

Tips & Variations

• Use fresh mozzarella for a creamier texture, but be sure to drain it well to avoid excess moisture in the batter.
• Swap sun-dried tomatoes for roasted red peppers for a milder flavor.
• Add a handful of chopped olives for an extra savory kick.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
• Serve with a drizzle of balsamic glaze to enhance the Caprese flavors.

Storage

Store leftover Caprese bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 1 month. Reheat gently in a toaster oven or microwave before serving to restore its softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread dairy-free?

Yes, you can substitute the whole milk and Greek yogurt with plant-based alternatives such as almond milk and coconut yogurt. Use a dairy-free mozzarella substitute or leave out the cheese altogether for a dairy-free version.

Is it possible to add fresh tomatoes instead of sun-dried?

Fresh tomatoes contain more moisture, which may make the bread soggy. If you want to use fresh tomatoes, dice them and pat dry thoroughly, or roast them first to reduce moisture.

Savory Caprese Bread Recipe

Print Recipe

★★★★★

4.6 from 108 reviews

This Savory Caprese Bread is a delightful twist on traditional Caprese flavors, combining mozzarella cheese, sun-dried tomatoes, and fresh basil into a moist, flavorful loaf. Perfect as a snack, appetizer, or side dish, this bread is easy to make and baked to golden perfection, bringing together classic Italian ingredients in a comforting and versatile bread.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: 8 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• Optional: pinch of black pepper or red pepper flakes for a kick

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, whole milk, olive oil, and Greek yogurt until the mixture is smooth and well combined.
3. Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, salt, and garlic powder until evenly mixed.
4. Combine and Fold: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the shredded mozzarella cheese, chopped sun-dried tomatoes, and fresh basil evenly through the batter. Add black pepper or red pepper flakes here if using for a spicy kick.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until the bread turns golden on top and a toothpick inserted into the center comes out clean.
6. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. Slice the bread and serve warm or at room temperature.

Notes

• Do not overmix the batter to keep the bread light and fluffy.
• If you prefer, substitute whole milk with a plant-based milk for a dairy-free option (note: will change nutrition).
• Adding a pinch of red pepper flakes can give a subtle spicy kick.
• This bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
• Reheat slices gently in the oven or toaster for best flavor.

Keywords: Caprese bread, savory bread, mozzarella bread, sun-dried tomato bread, basil bread, Italian bread, easy bread recipe