Sun-Dried Tomato Olive Cocktail Bread

Cocktail Bread Recipe

  • Makes: 24 1/2 Slices
  • Active Time: 10-15 Minutes
  • Total Time: 60-65 Minutes
  • Tools Required: Medium Size Bowl, Standard 9x5 loaf pan, Oven Thermometer

Ingredients

    • Full box Beer Bread Mix
    • 12 oz. beer or soda water
    • 1/2 cup sun-dried tomatoes - chopped
    • 1/2 cup kalamata olives
    • 1/2 medium yellow onion - chopped and lightly sautéed
    • 1 tablespoon fresh garlic - chopped
    • 1 tablespoon dried oregano
    • 2 tablespoons extra-virgin olive oil

Directions

    • Preheat oven to 375° F. Lightly grease a standard 9x5 loaf pan with cooking spray or butter. Combine mix, sun-dried tomatoes, olives, onion, garlic and oregano. Add liquid and 1 tablespoon olive oil. Quickly fold together for 20-30 seconds, or until all dry ingredients are moistened. Spread batter into pan, filling corners. Drizzle with remaining olive oil. Bake for 50 to 55 minutes. Cool on wire rack for 15 minutes, then remove from pan. Cool another 15-30 minutes before slicing.

Recipe Summary

Use with

Beer Bread Mix

Fresh Ingredients

Kalamata Olives (or your favorite), Yellow Onion, Garlic

Staples

Beer, Sun-Dried Tomatoes, Dried Oregano, Olive Oil

Tools

Medium Size Bowl, Standard 9x5 loaf pan, Oven Thermometer

Take action!

Our Classic Beer Bread provides a tasty base for this sun-dried tomato, garlic, kalamata olive, and sautéed onion Italian-inspired quick bread loaf. With a gorgeous and flavorful result, our homemade recipe is an incredibly easy appetizer or side dish. I love to slice the loaf into dipping sticks alongside my favorite warmed marinara sauce for a little variety. Bake up a few loaves and nibble all week long!