Servings: 1 loaf (12 slices) 1x

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Preheat the oven to 350 degrees. Mist a 9×5-inch loaf pan with nonstick cooking spray. Line the loaf pan with parchment paper and mist the parchment paper, as well.
In a large bowl, stir together the flour, baking powder, baking soda, Italian seasoning, and salt.
In a separate small bowl, whisk together the eggs, milk, and olive oil. Add the flour mixture to the wet ingredients, using a spatula to fold ingredients together just until combined (don’t over-mix; the batter should be a little lumpy).
Fold in the chopped olives, Parmesan, sun-dried tomatoes (if using), and garlic. Scoop batter into the prepared loaf pan and spread around. Sprinkle a little more Parmesan over top of dough.
Bake olive loaf in the middle rack of the oven for 50 minutes. If the loaf is browning too quickly, loosely tent a sheet of foil over the top of the loaf for the last 10-15 minutes.
Remove loaf from oven and let cool in pan on a wire rack for 5 minutes before lifting on the parchment paper to remove loaf from pan. Set loaf directly on the wire rack to finish cooling.
Serve slices warm or at room temperature with butter or olive oil for dipping.

*You can use the same amount (280 g) of unbleached all-purpose flour if you don’t need bread to be gluten free. For gluten-free baking flours, we like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour.

**For dairy free, use club soda or non-dairy milk in place of the milk, and omit the cheese.

***Can use any variety of olives or a mix of olives.