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.
This super-bread is:
Made in 1 bowl (no machines)
How to Make the Focaccia
To make the dough, combine 1 cup oats with 1 cup water. Let the mixture stand for 10 to 15 minutes (while the oven preheats), thengive it a vigorous stir for about 30 to 60 seconds to break down the oats.
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.
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, 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.
Storage: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.
Variations: Top with fresh chopped or dried herbs, seeds, or a drizzle of olive oil.
Pizza Crust:Use the focaccia as a pizza crust! Bake for 10 to 12 minutes before adding desired toppings
Used for pizza crust
Hubby said it’s his favorite crust 😋
Thursday 18th of March 2021
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?
Thursday 23rd of July 2020
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!
Saturday 25th of July 2020
I LOVE that, Penny! What a brilliant idea (I am going to try that today!). Thank you so much for experimenting and sharing :)
Saturday 18th of April 2020
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 😻
Sunday 19th of April 2020
Great, Alessia! :)
Wednesday 8th of April 2020
any suggestions for substitute for Almond flour? I have an almond allergy...
Friday 10th of April 2020
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.