This isn’t a yeasted artisan loaf, it’s a tender, cake-like savory quick bread that leans on yogurt and milk for a moist crumb. The briny pop of olives and creamy pockets of feta are balanced by sweet sautéed onion and fresh scallions, making the greek olives & feta quick bread more substantial than a muffin but quicker than a traditional bread. The challenge is avoiding a dense crumb: overmix the batter or skip testing your baking powder, and you’ll lose the lift.
But handle it gently, and the texture stays soft enough to eat plain or alongside a salad.
Sauté onion for sweetness, add scallions for freshness
A savory bread that tastes alliums-forward without a single harsh note starts with two treatments. Sauté the chopped onion in olive oil until it’s softened and lightly browned, that caramelization brings a gentle sweetness and depth that raw onion can’t match.
Then stir in the sliced scallions for just a couple minutes; they wilt but keep a mild, fresh green flavor. Together they build a layered savory base that complements rather than competes with the briny olives and salty feta.
Yogurt and milk keep the crumb tender and moist
This savory bread relies on a combination of yogurt and milk for its texture, and it’s a smart move for quick bread recipes. The yogurt’s acidity tenderizes the gluten, giving a finer, softer crumb, while the milk adds enough liquid to keep everything moist without making the batter runny. The result is a bread that’s substantial but not heavy or dry, a common pitfall when using only milk or buttermilk.
Fold feta and olives gently to preserve their texture
Feta should be crumbled into small bits, not cubed, so it disperses evenly through the batter without sinking to the bottom. Olives need a chop, then a gentle fold to keep them from clumping in one spot. Overmixing is the enemy here: it can break feta into a paste and release oil from the olives, leaving the bread greasy and dense.
A few turns of the spatula until just combined is all it takes.
Prep: 20 min · Cook: 50 min · Total: 1 hr 10 min · Servings: 8
Three ingredients that make or break this savory quick bread
Olives: Buy pitted olives; pit your own if you prefer, but check for stray pits before chopping.
Feta cheese: Use a block of feta packed in brine, not pre-crumbled; it’s creamier and less salty.
Yogurt: Full fat plain yogurt gives the richest crumb; low fat works but will be less tender.
Onion: A yellow or sweet onion caramelizes best; red onion will work but won’t get as sweet.
Olive oil: Use a good extra virgin olive oil; its flavor comes through in the finished bread.
Build the batter in the right order for an even crumb
Sauté the onion mixture
Warm 2, 3 tablespoons olive oil in a skillet over medium heat. Add the chopped onion with a pinch of salt; cook until soft and lightly browned, about 5 to 7 minutes. Stir in the sliced scallions and cook until just wilted, 2 to 3 minutes.
Set aside to cool slightly.
Whisk dry and wet ingredients separately
In a bowl, whisk together flour, baking powder, and salt. In a larger bowl, whisk olive oil, milk, yogurt, and eggs until smooth and homogenous. Lumps in the wet mix are fine; they’ll disappear when you add the dry.
Combine wet and dry mixtures
Pour the dry ingredients into the wet and stir with a spatula just until no streaks of flour remain. A few small lumps are okay, overmixing toughens the crumb. Stop as soon as the batter comes together.
Fold in olives, feta, and herbs
Gently fold in the chopped olives, crumbled feta, parsley, and cooked onion mixture. Use a light hand and stop after about 8, 10 folds. The batter should look streaky, not uniform, you want pockets of cheese and olive.
Bake until golden and clean
Pour batter into the prepared pan, smooth the top, and sprinkle generously with sesame seeds. For a 9×13 pan, bake 25 minutes; for a springform, bake 50 to 55 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs, wet batter means more time.
Greek Olives & Feta Quick Bread
Ingredients
- 1/4 cup olive oil
- 1 1/2 cups milk
- 3/4 cup plain yogurt
- 2 eggs
- 2 cups all-purpose flour 250g
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 onion finely chopped
- 2–3 tablespoons olive oil for sautéing
- 4 scallions thinly sliced
- 6 oz olives pitted and chopped
- 5 oz feta cheese crumbled
- 1/4 cup fresh parsley finely chopped
- Sesame seeds for topping
Instructions
Preheat and Butter Pan:
Heat the oven to 350°F (175°C). Butter a 9-inch springform pan or a 9×13-inch baking dish.Cook Onion and Scallions:
In a skillet over medium heat, warm 2–3 tablespoons olive oil. Add the onion with a pinch of salt; cook until soft and lightly browned. Stir in the scallions and cook 2–3 minutes until tender. Take off the heat.Whisk Dry Ingredients:
In a bowl, combine flour, baking powder, and salt by whisking.Mix Wet Ingredients:
In another large bowl, whisk olive oil, milk, yogurt, and eggs until smooth.Combine Wet and Dry:
Pour the dry mixture into the wet mixture and stir just until incorporated.Fold in Mix-Ins:
Gently fold in olives, feta, parsley, and the cooked onion mixture.Pour Batter and Top:
Pour the batter into the prepared pan and smooth the top. Sprinkle generously with sesame seeds.Bake Until Done:
For the 9×13-inch pan, bake approximately 25 minutes until a toothpick inserted in the center emerges clean or with a few crumbs. For the springform pan, bake about 50–55 minutes until golden and a toothpick inserted in the center comes out clean.Cool and Serve:
Let cool before unmolding. Slice and serve.
Storage and Serving
This bread keeps at room temperature, wrapped well, for up to 3 days. The crumb stays moist because of the yogurt and milk; it won’t dry out as quickly as a lean bread. Refrigerating firms the texture, making slices easier to cut but denser.
For the best texture, serve at room temperature or lightly toasted. To reheat, slice and toast in a toaster or under the broiler until the edges are crisp and the cheese warms through.
The bread freezes well for up to 3 months: wrap tightly in plastic then foil. Thaw at room temperature, then toast.
The sesame seeds stay crunchy after toasting, so don’t worry if they soften during storage. Serve within 30 minutes of toasting for the best crust.
Tips
- Test your baking powder before starting: drop a teaspoon into hot water; if it doesn’t fizz vigorously, it’s stale and won’t lift the batter properly, yielding a dense loaf.
- Stop stirring the moment the dry ingredients disappear into the wet; a few streaks of flour are fine. Overmixing develops gluten, making the crumb tough instead of tender.
What to swap and what to leave alone in this savory quick bread
Feta cheese: Halloumi or goat cheese. Halloumi won’t soften or melt the way feta does; it stays firm and chewy. Goat cheese gives a tangier, creamier crumb but can make the bread moister and less structured.
Use the same weight, but expect a different texture.
Olives: Sun-dried tomatoes (oil-packed, drained). Sun-dried tomatoes add a sweet-tart chew instead of briny pop. Chop them the same size as the olives.
The bread will be less salty, so you may want to add a pinch more salt elsewhere, but taste the batter first.
All-purpose flour: Whole wheat or gluten-free blend. Whole wheat makes a denser, nuttier loaf that dries out faster; add 2, 3 tablespoons extra yogurt or milk to compensate. For gluten-free, use a 1:1 blend with xanthan gum, the crumb will be more tender and less sturdy; expect it to stick to the pan more, so line with parchment.
I see people stirring that batter like they’re punishing it, and then they wonder why their cake comes out like a brick.
Frequently Asked Questions
Can I make this bread ahead of time?
Yes. Bake it fully, cool, wrap well, and keep at room temperature up to 3 days. The crumb stays moist thanks to the yogurt and milk; it won’t dry out fast.
For longer storage, freeze up to 3 months, wrap in plastic then foil, thaw at room temp, and toast slices for the best texture.
Why did my bread turn out dense instead of fluffy?
Most likely you overmixed the batter after adding the flour. Stir just until no streaks remain, a few lumps are fine. Overworking develops gluten and deflates the air from the baking powder.
Another cause: oven temperature too low or opening the door early, so the bread didn’t rise fully before the structure set.
Is this bread similar to a traditional Greek olive bread?
No. Traditional Greek olive bread is a yeasted loaf with a chewy crumb; this is a quick bread leavened with baking powder, so it’s more tender and cake-like. The combination of yogurt and milk gives a moist, soft crumb that’s distinct from a rustic yeast bread.
But it shares the briny olives and salty feta flavor profile.
