Mediterranean 20-Minute Quick Bread
This Mediterranean 20-Minute Quick Bread is the kind of recipe you reach for when you want fresh bread without waiting hours for dough to rise. Inspired by classic Mediterranean pantry ingredients, it delivers a soft interior, lightly crisp edges, and savory flavor in record time. Olive oil replaces butter, yogurt keeps the crumb tender, and herbs add just enough character without overpowering the bread. It works beautifully as a side for soups and salads, sliced for breakfast, or served warm on a shared table. Simple, fast, and reliable, this bread proves that homemade does not need to be complicated.
Prep time: 5 minutes
Baking time: 15 minutes
Total time: 20 minutes
Servings: 8 slices
Ingredients
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon dried oregano or thyme
½ cup plain Greek yogurt
⅓ cup extra virgin olive oil
⅓ cup milk (or water)
1 large egg
1 tablespoon honey or sugar
¼ cup chopped olives, sun-dried tomatoes, or herbs
Instructions
Preheat the oven to 200°C (400°F) and line a small loaf pan or baking dish.
In a large bowl, whisk together flour, baking powder, salt, and dried herbs.
In a separate bowl, beat the egg lightly until combined.
Add yogurt, olive oil, milk, and honey to the egg and whisk until smooth.
Pour the wet mixture into the dry ingredients.
Gently stir just until combined, avoiding overmixing.
Fold in olives or sun-dried tomatoes evenly through the batter.
Transfer the batter to the prepared pan and smooth the top.
Bake for 14 to 16 minutes until golden and a toothpick comes out clean.
Rest for 5 minutes, then slice and serve warm or at room temperature.
Tips
Measure flour accurately to avoid a dense loaf.
Do not overmix, as this makes quick bread tough.
Full-fat yogurt gives the best texture and flavor.
Use good-quality olive oil since it defines the taste.
If the top browns too fast, loosely cover with foil.
Add mix-ins evenly to prevent sinking.
Let the bread rest before slicing for clean cuts.
Warm slices briefly before serving leftovers.
A shallow pan helps the bread bake evenly.
Adjust salt depending on salty add-ins like olives.
Variations
Rosemary Sea Salt Bread: Add fresh rosemary and flaky salt on top.
Cheese and Herb: Mix in grated feta or mozzarella.
Garlic Olive Oil: Brush with garlic oil after baking.
Whole Wheat Version: Replace half the flour with whole wheat flour.
Spicy Mediterranean: Add chili flakes and paprika.
Lemon Herb: Add lemon zest for brightness.
Vegan Option: Replace egg with flax egg and yogurt with plant yogurt.
Breakfast Style: Add honey and dried figs.
Skillet Bread: Bake in a cast-iron skillet for crispy edges.
Seeded Top: Sprinkle sesame or sunflower seeds before baking.
Q&A
Why is this called quick bread?
It uses baking powder instead of yeast, so no rising time is needed.
Can I bake this ahead of time?
Yes, it stays fresh for up to two days when wrapped.
Can I freeze it?
Yes, slice and freeze for up to one month.
What if I do not have yogurt?
Use sour milk or buttermilk as a substitute.
Is this bread sweet or savory?
It is lightly savory with subtle sweetness.
Can I double the recipe?
Yes, use a larger pan and extend baking slightly.
How do I know it is done?
The top will be golden and firm to the touch.
Does it work gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I add fresh herbs?
Absolutely, reduce dried herbs if using fresh.
What should I serve it with?
Soups, salads, hummus, or olive oil for dipping.
Nutrition
(Approximate per Slice)
Calories: 190
Protein: 5 g
Carbohydrates: 22 g
Fat: 9 g
Fiber: 1 g
Values vary depending on add-ins and flour used.
Conclusion
Mediterranean 20-Minute Quick Bread is proof that great bread does not require hours of effort. With simple ingredients and a fast bake, it delivers flavor, texture, and versatility in one easy loaf. Whether you serve it alongside dinner or enjoy it warm with olive oil, this bread brings Mediterranean comfort to the table in the simplest way possible.