Savory Caprese Bread

Why You’ll Love Savory Caprese Bread Recipe

• It brings together the fresh, bright flavors of a Caprese salad in an easy, portable form.

• Because it’s a quick bread (uses baking powder instead of yeast), there’s no long rise time.

• It’s versatile enough to serve warm with soups, to toast for breakfast, or to slice for sandwiches.

• The mix of cheese, herby basil, and tangy sun‑dried tomatoes delivers savory, satisfying bites in every slice.

Ingredients

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

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 little heat

Directions

1. Preheat and Prep
   Preheat your oven to 350 °F (175 °C). Grease and line an 8×4‑inch loaf pan with parchment paper.

2. Mix Wet Ingredients
   In a large bowl, whisk together the eggs, milk, olive oil, and yogurt (or sour cream) until smooth.

3. Combine Dry Ingredients
   In another bowl, mix the flour, baking powder, salt, and garlic powder.

4. Combine and Fold
   Add the dry mixture into the wet mixture and stir gently until just combined (avoid overmixing). Then fold in the mozzarella, sun‑dried tomatoes, and basil (and optional pepper or red pepper flakes).

5. Bake
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

6. Cool and Slice
   Let the loaf rest in the pan for about 10 minutes, then transfer to a wire rack to cool. Slice and serve either warm or at room temperature.

Servings and timing

• Servings: 8 slices

• Prep time: ~15 minutes

• Bake time: 40–45 minutes

• Cooling time: ~10 minutes

• Total time: ~1 hour 10 minutes

Variations

• Swap in parmesan or feta cheese for a sharper or tangier twist.

• Stir in a swirl of pesto to the batter before baking for an herbaceous note.

• Use roasted red peppers instead of sun‑dried tomatoes for a milder, slightly sweet version (note: they’ll add moisture, so drain well).

• Add a handful of spinach or arugula for extra greens (finely chopped).

• Use herbs de Provence, thyme, or oregano in addition to basil to tweak the herby profile.

Storage/Reheating

Once cooled, wrap the bread tightly and store it in the refrigerator for up to 3 days. To reheat, toast slices or warm them in a skillet or oven until just heated through (this brings back the fresh, crisp edges). You can also freeze slices (individually wrapped) for up to 2 months — thaw and toast when you’re ready to serve.

FAQs

Can I make this gluten‑free?

Yes — substitute a 1:1 gluten-free baking blend in place of the all-purpose flour. Be mindful that texture may differ slightly.

Can I use cherry tomatoes instead of sun‑dried tomatoes?

You can, but because fresh tomatoes hold more moisture, the batter may become too wet. If doing so, drain them thoroughly and use in moderation.

How do I store leftovers?

Wrap the loaf tightly or store slices in an airtight container in the fridge; use within 3 days. Reheat before serving for best flavor.

Can I freeze it?

Yes — slice the loaf and freeze individual pieces in airtight packaging. Freeze for up to 2 months. Thaw and toast or warm before serving.

Can I use dried basil instead of fresh?

You could, but fresh basil delivers a brighter flavor and better texture. Dried basil won’t give quite the same punch.

What if I don’t have Greek yogurt or sour cream?

You can use an equal amount of plain yogurt or buttermilk, though texture and moisture may vary slightly.

Can I make this in a muffin or mini loaf version?

Yes. Reduce baking time to around 20–25 minutes (test with toothpick) for muffins or small loaves. Adjust sizes accordingly.

Will adding more cheese or tomatoes ruin it?

Too many add-ins may make the batter denser or wetter, so fold in extras cautiously to maintain balance.

Is this bread savory or slightly sweet?

It is savory, leaning into umami, herbs, and cheese rather than sweetness.

What can I serve it with?

It pairs well with tomato soup, salads, grilled vegetables, or simply drizzled with a bit of olive oil or balsamic glaze.

Conclusion

Savory Caprese Bread brings together everything we love about a Caprese salad — fresh basil, melty mozzarella, tangy sun‑dried tomatoes — into a comforting, sliceable loaf. It’s fast (no yeast), versatile, and a great companion to soups, salads, or simply toasted for breakfast. Whether you stick with the classic or try one of the variations, it’s a flavorful way to bring Italian flair to your table.

Savory Caprese Bread

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Savory Caprese Bread is a fresh Italian-style bread infused with the classic Caprese flavors of tomatoes, mozzarella, and basil. This pull-apart bread is perfect as an appetizer, side dish, or snack.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 1 loaf (serves 6–8)
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 loaf of Italian bread or French baguette
• 2 cups cherry tomatoes, halved
• 2 cups mozzarella cheese, shredded
• 1/4 cup fresh basil leaves, chopped
• 3 cloves garlic, minced
• 3 tbsp olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling (optional)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Using a serrated knife, cut the loaf of bread diagonally in both directions to form a crosshatch pattern, being careful not to cut all the way through the bottom.
3. In a small bowl, mix olive oil, minced garlic, salt, and pepper.
4. Gently pry open the bread cracks and drizzle the garlic olive oil mixture inside.
5. Stuff shredded mozzarella, cherry tomato halves, and chopped basil evenly into the slits of the bread.
6. Wrap the loaf in aluminum foil and place it on a baking sheet.
7. Bake for 15–20 minutes, then uncover and bake an additional 5–10 minutes until the cheese is melted and bubbly.
8. Remove from oven and let it cool slightly. Drizzle with balsamic glaze if desired.
9. Serve warm and enjoy!

Notes

• Use fresh mozzarella for a more authentic texture and flavor.
• You can substitute sun-dried tomatoes for cherry tomatoes for a deeper flavor.
• Great for sharing at parties or as a side to pasta dishes.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 2g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 20mg