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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.

stack of almond flour oat focaccia slices

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.

slab of almond flour and 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.

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.

bowl of almond flour oat foccacia 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.

almond flour oat foccacia dough

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). 

almond flour oat foccacia , fresh out of the oven

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.

Hand holding a slice of almond flour oat foccacia

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!

Yield: 1 10x8-inch focaccia (12 servings)

3 Ingredient Almond Flour-Oat Focaccia

3 Ingredient Almond Flour-Oat Focaccia

Fast, fresh and healthy flatbread made with 3 ingredients (plus water and optional salt)! It is naturally vegan, gluten-free, oil-free, and yeast-free.

Ingredients

  • 1 cup (90 g) rolled oats (certified GF, as needed)
  • 1 cup (250mL) water
  • 2 cups (224 g) almond flour or almond meal
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt (optional, or to taste)

Instructions

  1. Preheat oven to 375F (190C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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

Nutrition Information

Yield

12

Serving Size

1/12 of loaf

Amount Per Serving Calories 132Total Fat 9.8gSaturated Fat 0.7gCholesterol 0mgSodium 129.7mgCarbohydrates 8.7gFiber 2.7gSugar 0.8gProtein 4.8g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Barb

Thursday 6th of October 2022

We love this recipe in our home!! So delicious, versatile, and easy to make! Thank you!

Camilla

Friday 7th of October 2022

oh that's great, Barb! So happy it is a family success. Also: love your email handle :) (two of my favorite things)

Patricia

Friday 26th of August 2022

In order to get this bread cooked through, (not doughy in the middle) I have to leave it in the oven for what seems like forever. Perhaps a higher oven setting would 'cook' it? I do like the ease, the flavour, and the fact that it's likely alkaline food.... And I do miss my carbs.

Ilana

Saturday 8th of January 2022

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!!

Lynn

Sunday 17th of October 2021

⭐⭐⭐⭐⭐ 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.

Camilla

Thursday 28th of October 2021

Oh wow, Lynn! Thank you so much! I am so happy that you love it. Hooray for easy, healthy bread!

Diana

Wednesday 11th of August 2021

Hi, Can I leave out the baking powder? Instead of baking powder can I use baking soda? Thanks Diana

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