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Caprese Olive Oil Bread with Sun-Dried Tomatoes, Bocconcini & Basil

Course: Breads
Cuisine: Italian
Keyword: Quick Breads
Servings: 1 Loaf
Calories: 3059kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 eggs lightly beaten
  • 3/4 cup 2% milk
  • 2/3 cup extra-virgin olive oil
  • 3/4 cup sliced sun-dried tomatoes
  • 3 ounces bocconcini small fresh mozzarella balls
  • 1/4 cup thinly sliced fresh basil

Instructions

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs, milk, and extra-virgin olive oil. Whisk well until combined.
  • Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the sun-dried tomatoes, bocconcini and basil, and stir until just combined.
  • Coat a loaf pan with cooking spray. Scoop the batter into the pan and smooth the top.
  • Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 30 to 35 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool completely on a wire rack. Slice and serve.

Nutrition

Calories: 3059kcal | Carbohydrates: 298g | Protein: 76g | Fat: 180g | Saturated Fat: 32g | Cholesterol: 372mg | Sodium: 2233mg | Potassium: 4339mg | Fiber: 19g | Sugar: 41g | Vitamin A: 1695IU | Vitamin C: 33.4mg | Calcium: 1060mg | Iron: 25.2mg