This Higher Protein Bread with Sun-Dried Tomatoes is a savory, satisfying loaf packed with nourishing ingredients. Made with Greek yogurt, Parmesan, mozzarella, and sun-dried tomatoes, this bread brings both flavor and protein to the table. It’s soft, hearty, and incredibly easy to make — ready in just over an hour with no kneading or rising required.

Higher Protein Bread with Sun-Dried Tomatoes

Why You’ll Love This Recipe

Protein-packed: Greek yogurt and cheese give each slice a solid protein boost.
Hearty and flavorful: Sun-dried tomatoes, garlic, and herbs infuse every bite with a rich, savory taste.
No yeast needed: Quick and easy, without the fuss of proofing or rising.
Ready in just over an hour: From bowl to oven to table in about 1 hour and 10 minutes.
Versatile: Great as a snack, with soup, or as a sandwich base.
Freezer-friendly: Keeps well in the freezer so you can always have a slice on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1¼ teaspoons salt
1½ cups + 2 tablespoons whole milk, divided
¾ cup Greek yogurt
¼ cup sun-dried tomatoes (softened in hot water, drained, and chopped)
1 garlic clove, minced
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
Fresh rosemary, sliced into 1-inch branches (for topping)

Directions

Preheat your oven to 375°F (190°C). Line a 5”x10” loaf pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a smaller bowl, mix 1½ cups of milk with the Greek yogurt until smooth.
Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula until a sticky, thick dough forms.
In a separate bowl, combine the chopped sun-dried tomatoes, minced garlic, Parmesan, and mozzarella cheese.
Gently fold the tomato-cheese mixture into the dough using the spatula.
Transfer the dough to the prepared loaf pan and smooth the top evenly.
Lay the rosemary branches vertically across the top of the dough. Brush the top with the remaining 2 tablespoons of milk.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, loosely cover it with foil during the last 10–15 minutes.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 10 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Rest Time: 10 minutes
Total Time: 1 hour 10 minutes
Calories: 170 kcal per slice

Variations

Cheese swap: Use feta, sharp cheddar, or gouda for different flavor profiles.
Add-ins: Try chopped olives, caramelized onions, or chopped spinach for extra depth.
Herb options: Substitute thyme or basil for rosemary.
Make it spicy: Add a pinch of red pepper flakes or chopped jalapeños for a bit of heat.
Dairy-free: Use a plant-based yogurt and dairy-free cheeses for a dairy-free version.

Storage/Reheating

Storage:
Wrap tightly or store in an airtight container at room temperature for up to 3 days.

Freezing:
Slice and freeze the bread in a sealed bag or container for up to 8 weeks. Separate slices with parchment paper for easy grab-and-go thawing.

Reheating:
Toast slices or warm them in the oven at 300°F for 5–10 minutes. You can also microwave individual slices for 15–20 seconds.

FAQs

Is this bread gluten-free?

No, this version uses all-purpose flour. You can try replacing it with a gluten-free 1:1 flour blend, though results may vary.

Can I use low-fat Greek yogurt?

Yes, both low-fat and full-fat Greek yogurt work well in this recipe.

What kind of sun-dried tomatoes should I use?

Use the dried kind softened in hot water, or oil-packed ones that are drained well. Both work, depending on your preference.

Can I make this into muffins or mini loaves?

Yes! Adjust the baking time: muffins take about 20–25 minutes and mini loaves about 30–35 minutes.

Can I use plant-based milk?

Yes, unsweetened almond or oat milk will work in place of whole milk.

What’s the texture of this bread like?

It’s dense and moist with a tender crumb — more like a quick bread than sandwich bread.

How can I tell when it’s done baking?

Insert a toothpick into the center of the loaf; if it comes out clean, it’s ready.

Does this bread rise much?

Not significantly — it has a dense, rustic structure, similar to soda bread.

Can I skip the rosemary?

Yes, it’s for garnish and flavor. Feel free to omit or use a different herb.

What do you serve it with?

It’s great on its own, with soup or salad, or as a base for avocado toast or open-faced sandwiches.

Conclusion

This Higher Protein Bread with Sun-Dried Tomatoes is a flavorful, nourishing loaf that’s both hearty and wholesome. With rich Mediterranean flavors and a satisfying texture, it’s the perfect savory bake for any time of day. Whether you’re enjoying a slice warm from the oven or pulling one from the freezer for a quick snack, this bread is a versatile addition to your kitchen lineup.