# Soft Gluten-Free Olive & Sun-Dried Tomato Poğaça

**By Merve Tığlı** · 2026-07-12

Soft, savoury gluten-free poğaça studded with olives, sun-dried tomatoes and dill — built on oats and almond flour.

**Makes 15 pieces**

### Nutrition (per piece, estimated)

-   Calories: ~120 kcal
-   Protein: 4 g
-   Fat: 8 g
-   Carbohydrates: 8 g
-   Fibre: 2 g

_Estimated values._

### Ingredients

-   2 eggs (reserve 1 yolk for brushing)
-   1 cup gluten-free oats (or oat flour)
-   ½ cup steel-cut oats (or quinoa)
-   1 cup almond flour
-   3 tablespoons olive oil
-   ¼ cup chopped pitted olives
-   ¼ cup chopped sun-dried tomatoes
-   A handful of finely chopped dill
-   1 teaspoon salt
-   1 teaspoon baking powder
-   Optional: ½ teaspoon garlic powder, or thyme

### Method

1.  Soak the steel-cut oats in ¼ cup hot water for 5–10 minutes to soften — this keeps the poğaça soft and stops the dough crumbling. Soaked quinoa works instead.
2.  In a bowl, combine 1 whole egg, the olive oil, softened steel-cut oats, oat flour, almond flour, salt and baking powder with a spatula.
3.  Fold in the olives, sun-dried tomatoes and dill. The dough should be soft and shapeable without sticking — add 1–2 tablespoons of water if too stiff, a little more oats if too wet.
4.  Roll pieces slightly larger than a walnut and place on a lined tray. Brush with the reserved egg yolk.
5.  Bake in a preheated oven at 180 °C for 20–25 minutes, until golden.

_Originally shared on [our Instagram](https://www.instagram.com/reel/DSCwOZcE3CV/)._

---

> Source: [nFit Diet & Nutrition](https://shop.nfitdiet.com/blogs/nfit-recipes/olive-sun-dried-tomato-pogaca)