Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 2 1/2 tsp (10 g) baking powder + 1/2 tsp (2 g) baking soda
- 1 tsp (5 g) fine sea salt, 1/2 tsp black pepper, 1 1/2 tsp dried oregano
- 2 large eggs
- 3/4 cup (180 g) plain Greek yogurt
- 1/2 cup (120 ml) milk
- 1/3 cup (80 ml) extra-virgin olive oil
- 3/4 cup (120 g) chopped pitted Kalamata olives, patted dry
- 1/2 cup (80 g) chopped sun-dried tomatoes (oil-packed, drained)
- 3/4 cup (100 g) crumbled feta
- 2 tbsp chopped fresh parsley (optional), 1 tsp lemon zest (optional)
Do This
- 1. Heat oven to 350°F (175°C). Grease a 9×5-in (23×13 cm) loaf pan and line with parchment.
- 2. Chop olives and sun-dried tomatoes; pat very dry. Crumble feta.
- 3. Whisk flour, baking powder, baking soda, salt, pepper, and oregano.
- 4. In another bowl, whisk eggs, yogurt, milk, olive oil, and lemon zest.
- 5. Fold wet into dry just until a few flour streaks remain; gently fold in olives, tomatoes, feta, and parsley.
- 6. Spread in pan, smooth top, and bake 50–60 minutes until golden and a tester comes out clean. Cool 10 minutes in pan, then on a rack 30–60 minutes before slicing.
Why You’ll Love This Recipe
- Bold Mediterranean flavors from briny Kalamata olives, tangy sun-dried tomatoes, and creamy feta.
- No yeast required—this quick bread mixes in minutes and bakes up with a tender, moist crumb.
- Great make-ahead snack or appetizer; delicious warm or at room temperature.
- Versatile: serve with olive oil for dipping, alongside soups and salads, or as hearty sandwich slices.
Grocery List
- Produce: Lemon (for zest), fresh parsley (optional).
- Dairy: Feta cheese, plain Greek yogurt, milk, eggs.
- Pantry: All-purpose flour, baking powder, baking soda, fine sea salt, black pepper, dried oregano, extra-virgin olive oil, pitted Kalamata olives, sun-dried tomatoes (oil-packed), parchment paper.
Full Ingredients
Dry Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 2 1/2 tsp (10 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1 tsp (5 g) fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp dried oregano
Wet Ingredients
- 2 large eggs, at room temperature
- 3/4 cup (180 g) plain Greek yogurt (whole milk preferred)
- 1/2 cup (120 ml) milk
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 tsp finely grated lemon zest (optional but brightens flavor)
Mix-Ins
- 3/4 cup (120 g) pitted Kalamata olives, chopped and well patted dry
- 1/2 cup (80 g) sun-dried tomatoes, oil-packed, drained and chopped
- 3/4 cup (100 g) feta cheese, crumbled
- 2 tbsp fresh parsley, finely chopped (optional)
To Finish
- Pinch of dried oregano and flaky salt for sprinkling (optional)
- Olive oil for brushing (optional)
Step-by-Step Instructions
Step 1: Prep the pan and oven
Preheat the oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan with olive oil or nonstick spray. Line with a parchment sling that overhangs the long sides for easy removal, then grease the parchment lightly as well.
Step 2: Prepare the mix-ins
Chop the Kalamata olives and sun-dried tomatoes into small, even pieces (pea-sized). Pat them very dry with paper towels to remove excess brine and oil—this prevents a greasy or dense loaf. Crumble the feta and chop the parsley. If using lemon zest, finely grate it now.
Step 3: Combine the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and dried oregano until well combined. For best distribution, reserve 1 tablespoon of this dry mixture and toss it with the olives, sun-dried tomatoes, and feta to lightly coat—this helps suspend the add-ins throughout the loaf.
Step 4: Whisk the wet ingredients
In a medium bowl, whisk the eggs until smooth. Add the Greek yogurt, milk, olive oil, and lemon zest (if using). Whisk until the mixture is uniform and creamy; a few tiny yogurt specks are fine.
Step 5: Make the batter
Pour the wet mixture into the dry ingredients. Using a silicone spatula, fold gently just until a few dry streaks remain. Add the coated olives, sun-dried tomatoes, feta, and parsley, and fold a few more times until evenly distributed. Do not overmix; the batter should be thick but scoopable.
Step 6: Pan, top, and bake
Scrape the batter into the prepared loaf pan and smooth the top. If you like, lightly brush the top with olive oil and sprinkle with a pinch of dried oregano and flaky salt. Bake for 50–60 minutes, until the loaf is deep golden and a toothpick inserted near the center comes out clean or with just a smear of melted cheese (no wet batter). If the top browns too quickly, tent loosely with foil during the last 10–15 minutes. Target internal temperature is about 200–205°F (93–96°C).
Step 7: Cool and slice
Cool the loaf in the pan for 10 minutes. Lift it out using the parchment and transfer to a wire rack. Cool at least 30 minutes (ideally 45–60) before slicing with a sharp serrated knife. Slice 1/2–3/4-inch thick. Serve warm or at room temperature.
Pro Tips
- Dry, dry, dry: Pat olives and sun-dried tomatoes very dry to avoid greasy pockets and ensure a lofty crumb.
- Measure accurately: If possible, weigh the flour (270 g). Too much flour makes the loaf dense.
- Do not overmix: Fold just until combined; overmixing develops gluten and toughens quick breads.
- Check doneness in multiple spots: Cheese pockets can mislead a single toothpick test; test near the center and near one side.
- Let it rest: The crumb sets as it cools. For the neatest slices, wait 45–60 minutes before cutting.
Variations
- Yeast-loaf variation: Replace the batter method with a dough. Mix 3 cups (360 g) bread flour, 2 tsp (6 g) instant yeast, 1 tsp (4 g) sugar, and 1 1/2 tsp (9 g) salt. Add 1 cup (240 ml) warm water and 3 tbsp (45 ml) olive oil; knead 7–8 minutes until smooth. Fold in 1 cup total chopped olives/tomatoes and 3/4 cup (100 g) feta. Rise 60–90 minutes, shape into a 9×5 loaf, proof 45–60 minutes, bake at 375°F (190°C) for 35–40 minutes to 200–205°F (93–96°C).
- Herb and cheese swap: Try rosemary or thyme in place of oregano; swap feta for goat cheese or Parmesan (use 2/3 cup/60 g finely grated Parm).
- Mini loaves or muffins: Bake in a 12-cup muffin tin at 350°F (175°C) for 20–24 minutes or two 5×3-inch mini loaves for 35–40 minutes.
Storage & Make-Ahead
Cool completely. Wrap tightly and store at room temperature for up to 2 days or refrigerate for up to 4 days. For longer storage, slice and freeze in a zip-top bag for up to 3 months. Reheat slices from frozen in a 300°F (150°C) oven for 8–10 minutes or toast lightly. The batter can be mixed (without the baking powder/soda) up to 12 hours ahead; refrigerate wet and dry ingredients separately, then combine with leaveners and bake.
Nutrition (per serving)
Approximate per slice (1/12 of loaf): 215 calories; 11 g fat (4 g saturated); 20 g carbohydrates; 2 g fiber; 3 g sugars; 6 g protein; 520 mg sodium. Values will vary based on brands and exact ingredients.
