Gluten-Free Olive & Sun-Dried Tomato Breadsticks
Breadsticks have been part of Mediterranean tables for centuries, originally created as a simple way to turn basic pantry ingredients into something warm, crisp, and impossible to stop eating.
Over time, Italian kitchens began adding olives, herbs, and sun-dried tomatoes to make them even more flavorful and inviting.
I love how Gluten-Free Olive & Sun-Dried Tomato Breadsticks feel both rustic and modern at the same time.
The salty bite of olives, the rich sweetness of sun-dried tomatoes, and that golden crisp texture create the kind of snack that disappears faster than expected.
You can almost imagine pulling them fresh from a tiny seaside bakery, with the aroma of olive oil and herbs filling the air.
They’re perfect for sharing, dipping, or honestly just stealing straight from the tray while they’re still warm. And once you hear that first crunchy bite? You’ll immediately want another before the first one is even gone.
Nutritional Value (approximate):
Whole batch: Protein: ~45–50 g | Fiber: ~10–14 g
Per breadstick: Protein: ~7–8 g | Fiber: ~1.5–2 g
Instructions
14 stepsTo Make the Dough:
Gather the necessary ingredients.
In a bowl, sift together gluten-free flour and baking powder.
Add salt and oregano, mix well to distribute evenly.
Add Greek yogurt and olive oil.
Mix and knead until a cohesive, slightly sticky dough forms.
To Incorporate Fillings:
Add chopped sun-dried tomatoes, sliced olives, and grated cheese.
Gently knead to evenly distribute the fillings without overworking the dough.
Cover and let rest for 10 minutes to hydrate and stabilize.
To Shape:
Lightly oil your hands and work surface.
Divide dough into 6 equal portions.
Roll each portion into a breadstick approximately 18–20 cm long.
To Bake:
Place on a baking tray lined with parchment paper.
Lightly brush or drizzle with olive oil for better crust.
Bake at 200°C/390°F for 25–30 minutes until golden brown and crisp on the outside.
Recipe Notes
Tips:
- Dough should be soft but not too sticky — adjust with 1–2 tbsp flour if needed.
- Chop fillings small to avoid tearing the dough.
- Olive oil on hands makes shaping much easier.
- Bake until deep golden for best flavor — pale = underdeveloped taste.
Storage:
Store in the fridge up to 4 days. Reheat at 180°C/360°F for 5–7 minutes to restore texture.
