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Fast, fresh and healthy almond flour oat focaccia made with 3 ingredients! It is vegan, gluten-free, oil-free, and yeast-free, plus it can double as a pizza crust.
Table of Contents
- Healthy 3-Ingredient Focaccia
- Recipe Benefits
- Ingredients
- How to Make the Almond Flour Oat Focaccia
- Step One: Preheat the Oven
- Step Two: Soak the Oats
- Step Three: Combine Remaining Dough Ingredients
- Step Four: Shape the Dough
- Step Five: Bake
- Step Six: Cool
- How to Serve the Focaccia
- FAQ
- Related Recipes
- Almond Flour Oat Focaccia (3 Ingredients) Recipe
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- rolled oats (certified GF, as needed)
- almond flour or almond meal
- 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 Flour Oat Focaccia
Note that the complete directions are also in the recipe card below.
Step One: Preheat the Oven
Preheat oven to 375F (190C). Line a baking sheet with parchment paper.
Step Two: Soak the Oats
In a medium bowl, combine the oats and water. Let stand for 10 to 15 minutes to soften. Vigorously stir for 30 to 60 seconds to break down the oats.
Step Three: Combine Remaining Dough Ingredients
Add the almond flour, baking powder, and (optional) salt to the oat mixture, stirring to combine.
Step Four: Shape the Dough
Transfer the focaccia dough to center of prepared baking sheet. Using fingertips, press into an even 10 x 8-inch (25 x 20 cm) rectangle. Dimple the surface of dough (slightly) with fingertips.
Step Five: Bake
Bake in the preheated oven for 22 to 25 minutes until light golden brown at edges, the center is set, and the surface appears dry.
Step Six: Cool
Using the parchment paper, lift the bread off of the baking sheet, and then slide off of the parchment paper onto a cooling rack (Note: the bottom can become slightly moist if cooled on the paper).
How to Serve the Focaccia
The bread is wonderful on its own, as an accompaniment to soups, salads and stews, or as the base for an open face sandwich.
The nutty flavor of the bread is also perfect for breakfast, topped with jams, preserves, or your favorite but butter. I like it best warm, but I can attest that it is great cold (grabbed from the refrigerator), too.
FAQ
- How should I store the almond flour oat focaccia? Store the completely cooled bread in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days or the freezer for up to 3 months.
- Can I add toppings to the focaccia? Yes! Top with fresh chopped or dried herbs, seeds, or a drizzle of olive oil.
- Can I use the focaccia as a pizza crust? Yes! To use as a pizza crust, first bake for 12 minutes before adding desired toppings (e.g., marinara sauce, vegan cheese, vegetables). Return to the oven and bake for 10 to 15 minutes longer.
- Can I use oat flour in place of the rolled oats? Yes! You can use 100 grams of oat flour in place of the rolled oats(this is a little bit more than 3/4 cup of oat flour). Combine the water and oat flour in step two and process to step three (no need for smoking to break down the oats.
Happy baking!
Related Recipes
Almond Flour Oat Focaccia (3 Ingredients)
Ingredients
- 1 cup rolled oats , (certified GF, as needed)
- 1 cup water
- 2 cups almond flour
- 2 teaspoons baking powder, (certified GF, as needed)
- 1/4 teaspoon fine sea salt, optional, or to taste
Instructions
- Preheat oven to 375F (190C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the oats and water. Let stand for 10 to 15 minutes to soften. Vigorously stir for 30 to 60 seconds to break down the oats.
- Add the almond flour, baking powder, and (optional) salt to the oat mixture, stirring to combine.
- Transfer dough to center of prepared baking sheet. Using fingertips, press into an even 10 x 8-inch (25 x 20 cm) rectangle. Dimple the surface of dough (slightly) with fingertips.
- Bake in the preheated oven for 22 to 25 minutes until light golden brown at edges, the center is set, 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. Serve warm or cool completely.
I used oat flour, added some dried rosemary and garlic powder on the surface and brushed with a bit of olive oil. So simple and yet so good. Thanks a lot for the recipe!
That sounds stellar, Janny! I’m so glad you like the recipe–I love that you made it your own, right from the start 🙂
I made this for my son’s art show as part of the vegan charcuterie board and it was a hit! I used homemade hemp milk instead of water and added garlic powder and thyme. I wet my fingers with homemade chickpea liquid (aquafaba) when spreading the dough and it gave it a nice crusty texture on top. Thank you for this recipe!
Sophia, that sounds smashing! I love your tip for using Aquafaba top, that six so smart! Thanks so much for sharing, I am going to try that myself 🙂
This is my go to quick bread! I love it plain or with different toppings.
Thank you, thank you, THANK YOU! I was recently diagnosed with fatty liver, so what is safe for me to eat reduced drastically. This is the first “bread” I eat in a while. I made it to eat with baba ganoush, an.d it worked perfectly. I skipped the salt for mine, and added a little extra virgin olive oil, rosemary and powdered garlic on top.
You are so welcome, Ilka! That sounds wonderful 🙂
My husband came across this recipe because going vegan and gluten free I was sooo missing my bread..we make this weekly..I make pizza, garlic bread and open face sandwiches. I even have put my mash potato’s and mushroom gravy on top! Life saver for me!!!
Kat, that is so great to hear! Yay for your husband for finding the recipe. So glad that you ar both enjoying it 🙂
Thank you for this recipe — we love this bread. I have made it as written, with vegan cheezy sauce in place of water, and with dried herbs. For my next experiment, I will try it as a cracker like Penny suggested.
My question is: do you think it’s possible to add a cup of oat flour to replace one of the two cups of almond flour? I’m just trying to reduce fat and add more oatmeal (since this is one of the only ways I love it)….
Hi Aly, that is wonderful. I love the sound of your different variations of this recipe. I think that could work with more oat flour. That is the one cup extra oat flour to replace one cup of the almond flour. It will definitely be drier and perhaps a bit crunchier since the almonds contribute moisture and fat due to their oil and water content. but that could be a very yummy variation! I would love to know if you try it, and what the results are.
I just started a vegetarian diet in order to reduce my cholesterol. I had the ingredients so I tried this. I love it! So much in fact, I signed up for your email list, something I never do! So many recipes I can’t wait to try!
We love this recipe in our home!! So delicious, versatile, and easy to make! Thank you!
oh that’s great, Barb! So happy it is a family success. Also: love your email handle 🙂 (two of my favorite things)
I was missing my carbs so gave this a try. glad I did, it is so good and was very easy for me to make, and I am no baker by any stretch. thanks for this! I think I;ll try using it for a pizza crust, too.
I am addicted to this!! I added garlic salt and garlic powder to the mixture and a little salt on top before baking. It’s so yummy, I had to double the recipe!! Mmmm…Thank you SO much for sharing this recipe!!
⭐⭐⭐⭐⭐ Amazing! I am so happy to find a recipe to replace bread. I only made a half recipe since it called for almond flour (not a lot of success w/it) and that was a mistake! Texture is perfect, the taste … well it’s almost gone because I had it with a bowl of chili, so that sums it up. So simple to make too. Thank you so much, this will be a staple from now on.
Oh wow, Lynn! Thank you so much! I am so happy that you love it. Hooray for easy, healthy bread!
Hi,
This is a very good basic recipe for anyone thinkginof trying it. I have also used it for a pizza crust with great results.
This looks great!! Do you think it would work with quick oats? I am trying to purge our pantry and I am out of old fashioned oats but have quick oats.
Hi Emily!
Yes, you can definitely use quick-cooking oats (same amount) in place of the old-fashioned oats 🙂
Used for pizza crust
Hubby said it’s his favorite crust 😋
Wow! That is high praise, thanks Barbara 🙂
I’m interested in making this as I like low carb recipes. The purpose of the dimples in other focaccia recipes is so that before baking you drizzle olive oil over the dough and it pools in the dimples. Have you done this? Why or why not?
Hi Diane,
You could definitely drizzle with olive oil if you like. The dimples in traditional focaccia are mostly there to reduce the air in the dough and prevent the bread from rising too quickly. I added dimples here to mimic the look of focaccia.
I made this into crispbread by spreading the dough thinner, scoring with a pastry cutter and poked all over with a fork then baking at 250F for 2 hours. It worked out perfectly! A great substitute for my old favorite rye crispbread (though of course much lighter flavor than rye).
Its also lovely as focaccia but I wanted to share my successful experiment!
I LOVE that, Penny! What a brilliant idea (I am going to try that today!). Thank you so much for experimenting and sharing 🙂
I made this yesterday and didn’t last long! Love the texture and flavour, and it’s so easy to put together in a few minutes! Next time I’ll follow your suggestions and add some herbs 😻
Great, Alessia! 🙂
any suggestions for substitute for Almond flour? I have an almond allergy…
Hi Kira,
That’s a tough one, since this is such a minimalist recipe. If you are ok with other nuts, or seeds, you could finely process those to create a very fine meal/flour. I have some other oat recipes, like this 3 ingredient Oat and Flax Skilet Bread that you might want to try to avoid the almonds.
This looks soooo delicious!!! I want to add some fresh herbs from my garden now that it’s spring! Will I need to add any more liquid if I add things. For example garlic salt, rosemary, basil, etc
Great idea, Sara. No, no need to add any extra liquid if you add herbs. Should be delicious!