Looking for something a little more exciting than ordinary bread? These Gluten-Free Olive & Sun-Dried Tomato Breadsticks bring bold, savory flavors together in the most delicious way. Every bite has that perfect balance of briny olives, rich sun-dried tomatoes, and a crisp, satisfying texture that makes it hard to stop at just one.
I love serving these as a snack, alongside a bowl of soup, or as part of a simple appetizer spread when friends come over. They feel a little fancy, but they’re surprisingly easy to make, which is always a win in my kitchen.
The combination of Mediterranean-inspired ingredients gives these breadsticks plenty of personality without requiring a long list of complicated steps. They’re the kind of bake that fills your kitchen with an irresistible aroma and has everyone reaching for another piece before they’ve finished the first.
So tell me - would you pair these with your favorite dip, a cozy soup, or enjoy them straight from the baking tray? One bite and you might find yourself making a second batch before the first one is gone!
Prep Time: 15 minutes
Bake Time: 25-30 minutes
Rest Time: 10 minutes
Servings: 6 Breadsticks
Ingredients:
Dry Ingredients
Gluten-free flour mix – 240 g
Baking powder – 5 g (≈ 1 tsp)
Salt – 6 g
Dried oregano – 1 tsp
Wet Ingredients
Greek yogurt – 200 g
Olive oil – 10–15 mL (plus extra for shaping)
Add-ins
Sun-dried tomatoes (in oil or hydrated) – 65 g, chopped
Black olives – 45 g, sliced
Gruyère cheese – 60 g, grated
Instructions:
To 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.
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.
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