Sun dried Tomato, Feta & Olive Loaf

Why stick to boring plain bread, when you can have one that is filled with so much deliciousness like our Low Carb High Protein Sun-dried Tomato, Feta & Olive loaf?

When is the best time to enjoy this beautiful savoury loaf?

Breakfast, brunches, picnics, sidekick to soup or salad, easy snack, an addition to an antipasto platter, or a lazy dinner - Which is definitely how I’ve been enjoying this amazing homemade bread loaf.

What makes this loaf better than any other Sun-dried Tomato, Feta & Olive loaf is that it is made with Protein Bread Mix as the base, so not only are you getting a tasty flavoursome bread - you're getting one that is packed with the additional goodness from the wholesome ingredients in each pack, it's not your average bread flour.

This recipe is just the start...

Another great thing about this recipe is that you could really have fun with the ingredients, you could any combo of your favourite antipasto ingredients in here;

Green or black olives, any type of cheese, feta, strong cheddar, gouda, swiss, marinated veggies like eggplant, tomatoes, zucchini, artichokes, herbs like rosemary, basil, thyme, even add in meats like ham (when I’ve used ham, I have cooked it slightly as I think it tastes better, same with bacon. You could also add in salami or prosciutto, or a swirl of pesto... YUM!

How should I serve this?

When it comes to serving up a slice (or 2) of this amazing loaf - you MUST toast it! Trust me on this, it is just so tasty it will blow your mind, and don’t forget that drizzle of olive oil, or a dash of butter, ohh, or garlic butter, because...well butter is awesome!

By Joanne  , , , , , Print

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  • Prep 15 MINS
  • Cook 60 MINS
  • Yields 15


 1 pack of Protein Bread Mix

 ¼ Bunch of basil, chopped

 Sun-dried tomato (¼ cup strips)

 100g Feta Cubed

  ½ cup pitted Kalamata Olives

 60g shredded cheddar (to mix through and sprinkle on top)

  2 eggs

 440ml water


 Baking paper

 Loaf Tin

 Chopping Board



 Bowl for mixing


1Set your oven to 180°C and preheat for 20 minutes. Line a loaf tin. I used a large loaf tin to make extra room for added ingredients.

2Chop and prepare the additional ingredients (olives, feta, cheddar, basil, and sun-dried tomato)

3Whisk together the eggs and water in a large mixing bowl, then add the olives, feta, basil, and sun-dried tomato, then mix through the pack of Protein Bread Mix and combine well.

4Pour this mixture into the loaf tin and decorate with leftover cheese, olives or herbs. This is optional.

5Bake for 60 mins or until golden. Check with a skewer, if it needs a little more, bake for another 5 mins.

6Once baked, allow to cool in the tin for a few minutes, before transferring to a cooling rack. Allow to cool for 2 hrs before slicing.

7This bread needs to be stored in the fridge, can be stored for up to 5 days and frozen for up to 2 months.

What other variations can you make with this...

Ham, Cheese & Green Olive - This combination was inspired by a French cake called ‘Sale Cake’ which means ‘savoury cake’ it is usually served as an appetiser at a drinks and nibbles sort of pre-dinner get-together. The cheeses recommended are; grated Comté, Gruyère, or aged cheddar, but you can use any cheese. They tend to use what is local to them. Ham, diced and cooked. When I’ve made this I have added in an extra 2 chopped, fresh jalapeños and let me tell you - IT IS SOOO GOOD!

Spinach, Feta Cheese and Olive - Simple swap of ingredients. Swap the sun-dried tomatoes to spinach. Don’t forget to squeeze the moisture out of the cooked spinach, you can use frozen too.

Zucchini, Cheddar & Chives - Grate 1 medium zucchini (squeeze out the moisture) , add 2 handfuls of shredded cheddar and chop up a small bunch of chives - this is a classic savoury bread combo and is absolutely delish! You could use something a little more fancy, like goat cheese!

Bacon, Cheese and Chilli - This combo makes a killer breakfast slice, team with eggs your way!

Carrot, Zucchini, Spring Onion, Parsley and Cheese - Spring loaf! - Cheese of choice for this one and again, makes a beautiful breakfast slice, or perhaps a light lunch paired with soup. Grate the carrot and zucchini and squeeze the moisture out. :)

Frequently Asked Questions...

Can this recipe be made with your other low-carb bread mixes? Yes! This recipe can be made with our other two seeded style bread mixes, we chose the plain bread so it didn’t take away from the ingredients, but a seeded savoury loaf would be extra delicious with the addition of any seed combo!

Is this sun-dried tomato, feta and olive loaf gluten-free? Yep, all of our bread mixes are gluten-free, so if you are using any of our range you will have a gluten-free loaf!

Can this recipe be made into muffins? Yes, it can! Simply make the recipe as per instructions, but line a muffin tray with baking paper or use a silicone tray and portion out the mixture into each one. Bake for 30-35 mins at 180 degrees or until golden and a skewer pulls out clean. This also can be baked in a wider tray to make it into focaccia, just drop the bake time to 35-40mins and don't forget that sprinkle of sea salt before baking!

How do I store this sun-dried tomato, feta and olive loaf? Because this loaf is unlike your regular bread dough, this need to be stored in the fridge. Either in plastic wrap, in portions, or popped in an air-tight container. Up to 5 days in the fridge, and frozen for up to 2 months.


Serving size69g
Energy110 Cal (460 Kj)
Fat, total5g
- Saturated fat2g
Carbohydrate, total2g
- Sugar2g

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