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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

This super-bread is:

  • Vegan
  • Gluten-free
  • Oil-Free
  • Yeast-free
  • 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. 

Stir in 2 cups almond flour (or almond meal), 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt (optional, or adjust to taste). 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 gluten-free, 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

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?

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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

Emily

Saturday 3rd of July 2021

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.

Camilla

Monday 12th of July 2021

Hi Emily! Yes, you can definitely use quick-cooking oats (same amount) in place of the old-fashioned oats :)

Barbara

Wednesday 31st of March 2021

Used for pizza crust Hubby said it’s his favorite crust 😋

Camilla

Wednesday 28th of April 2021

Wow! That is high praise, thanks Barbara :)

Diane Romano

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?

Penny

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!

Camilla

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 :)

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