3-Ingredient Almond Flour-Oat Focaccia {vegan, oil-free, gluten-free}

Fast, fresh and healthy almond flour oat focaccia made with 3 ingredients! It is naturally vegan, gluten-free, oil-free, and yeast-free.

Healthy 3-Ingredient Focaccia

Soup season is finally here! Even though I spend much of my day crafting and testing recipes, I love the simplicity of slow-simmering soups that need minimal prep and attention. It makes meals so simple and satisfying (three cheers for cozy!), and leftovers for lunch the next day are the best.

But this post is not about soup. It’s about what I must have with my soup: homemade bread!

Bread for dunking, mopping up the bowl, or gnoshing alongside (and, or before I sit down to dinner). The best option is a soup-worthy bread that also happens to be (very) easy-to-make (minimal ingredients, steps, and time), delicious, and healthy. That’s not too much to ask, right?

Not at all! For example, my 3-Ingredient Almond Flour & Oat Focaccia.

Recipe Benefits

This super-bread is:

• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-Free
• Yeast-free
• No added sugar
• Quick and easy to make
• Made in 1 bowl (no machines)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

• rolled oats (certified GF, as needed)
• almond flour or almond meal
• 2 teaspoons baking powder (certified GF, as needed)

You will also need some ordinary water (to mix the dough). I like to add salt, too, but it is optional/ adjustable according to your preferences and needs.

How to Make the Almond Oat Focaccia

Note that the complete directions are also in the recipe card below.

To make the dough, combine the oats and water in a large bowl. Let the mixture stand for 10 to 15 minutes (while the oven preheats), then give it a vigorous stir for about 30 to 60 seconds to break down the oats. 

Stir in the almond flour (or almond meal), baking powder, and optional fine sea sal The result is a thick, moist dough.

Plunk the dough into the center of a baking sheet lined with parchment paper. Using your fingertips, press the dough into an even rectangle that measures about 10 inches (25 cm) by 8 inches (20 cm).

Dimple the dough with your fingertips, being careful not to make the dough too thin in any areas.

Slide the dough into a preheated 375F oven and bake for 22 to 25 minutes until very light golden brown at the edges and the surface appears dry.

Using the parchment paper, lift the bread off of the baking sheet, and then slide off of the parchment paper onto a cooling rack (the bottom can become slightly moist if cooled on the paper). 

Hello, soup-worthy bread.

The bread has a nutty flavor that goes with everything. You will enjoy it with jam and other sweet toppings as much as soups and other savory options. I like it best warm, but I can attest that it is great cold (grabbed from the refrigerator), too.

Add any kind of toppings you like, such as chopped herbs (rosemary is always a winner), coarse salt, a mix of seeds, or a drizzle of olive oil.

The focaccia is great as a pizza crust, too! Just be sure to bake it for 10 to 12 minutes before adding the toppings.

Happy baking!