Sun-Dried Tomato and Black Olive Bread

2 cups all-purpose flour

3/4 t. baking powder

3/4 t. baking soda

1/2 t. salt

4 large eggs

1 1/2 c. sour cream

10 halves sun-dried tomatoes in oil, drained and coarsely copped

4 ounces oil-cured black olives, pitted and halved

2 T. basil leaves, coarsely chopped and loosely packed

2 t. reserved oil from sun-dried tomatoes

1/4 t. black pepper, freshly ground

olive oil for pan


Preheat oven to 375 degrees. Oil a 9 inch round pan with olive oil. Sift flour, baking powder, baking soda, and salt into a medium bowl. Set aside.

In a large bowl, whisk eggs to combine yolks and whites. Use a large spoon to stir in sour cream, sun-dried tomatoes, olives, basil, reserved oil and pepper. Stir in the flour mixture until it is blended completely and a sticky dough forms. Scrape dough into the prepared pan. Smooth the top slightly. Bake until the top is golden brown and feels firm, about 45 minutes.

Place on a wire rack about 15 minutes. Loosen the edges with a sharp knife and turn out onto wire rack. Serve warm or at room temperature.