Preheat oven to 375° F/190° C. Line 2 half sheet pans with parchment.

Unroll the puff pastry onto a lightly floured piece of parchment, a pastry mat, or a clean counter. Gently roll it out to about 14 inches by 10 & 1/2 inches. (Mine started out as 12 inches by 9 & 1/2 inches.)

Brush the tomato/water mixture onto the puff pastry. Then add the crumbled feta and crushed olives. Lightly press them down with your hands. Then add the oregano and black pepper, sprinkling them as evenly as you can over the pastry.

Cut the pastry in half width-wise and then make strips approximately 3/4-1 inch/1-2 & 1/2 cm. Twist each piece several times before laying it down on the sheet pan. Gently press the ends of each piece to keep the ends anchored on the pan.

Bake the twisted breadsticks until they are puffy and lightly browned on the uncovered parts of the pastry. Allow them to cool on the sheet pan before moving them to a serving platter or container. Breadsticks are best the day you make them, but they will last a day or two lightly wrapped in parchment. Also, you can freeze them in parchment or other paper inside a tightly sealed plastic bag for 1-2 weeks.