Garlicky Italian Bread

November 4, 2017


  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/4 tsp. dried oregano
  • 1 large egg, beaten
  • 1/4 c. extra-virgin olive oil
  • 3/4 c. whole milk
  • 2 cloves garlic, minced
  • 1 c. shredded mozzarella
  • 1 c. minced tomatoes
  • 1/4 c. finely chopped basil
  • 2 tbsp. freshly grated Parmesan


  1. Preheat oven to 350°. Grease and line an 8”-x-4” loaf pan with parchment.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and oregano. In another large bowl, whisk together the egg, olive oil, and milk.
  3. Mix dry ingredients into wet, then fold in garlic, mozzarella, tomatoes, and basil until well combined. Batter will be very thick.
  4. Transfer batter to loaf pan, sprinkle with Parmesan, and bake until golden and a toothpick comes out clean, 50 to 55 minutes.
  5. Cool in pan for 10 minutes, then cool the rest of the way on a rack.


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