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Vegan Coconut Flour Flax Focaccia (3 ingredients, grain-free)

Welcome fall baking with a fast & easy batch of my vegan coconut flour flax focaccia! Soft, tender & made with 3 ingredients (plus water, and optional salt), it is grain-free, gluten-free, oil-free, yeast-free, sugar-free, and customizable with any toppings and flavors you like.

Easy Vegan Grain-Free Focaccia

I don’t just like bread, I love it.

Equally important to me is developing and sharing easy-as-can-be bread recipes that all of you can make and love, too. I am 100% certain that this, my latest focaccia recipe, is all that and more.

Recipe Benefits

Here are the the reasons why. It is:

  • Made with 3 ingredients (plus water)
  • Vegan (no eggs, no dairy)
  • Grain-free
  • Gluten-free
  • Oil-free
  • Nut-free
  • Yeast-free
  • Sugar-free
  • High fiber (3 grams per square)
  • Quick & easy (one bowl and about 5 minutes total prep time)
  • Customizable (with stir-ins or toppings)

Most importantly, it is tender and delicious, with a texture that resembles bread made from grain flour. Yippee!

overhead shot of a square of coconut flour focaccia

Ingredients for the Focaccia

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

The ingredient list is short and sweet. Here is what you will need:

  • Coconut Flour: A delicately sweet gluten-free flour that can be used in a range of recipes (baking and beyond). It is the coconut fiber that remains after coconut milk extraction (it is then dried and ground), hence it has very little fat.
  • Flaxseed Meal: I used golden flaxseed meal in the recipe, but any flaxseed meal can be used in its place. I recommend golden flaxseed meal, though because of it has a much lighter flavor (compared to traditional, dark flaxseed meal).
  • Baking Powder: Make sure to use baking powder, not baking soda (they have very different strengths; the crust will taste truly dreadful with an equal amount of baking soda). If you need the focaccia to be 100% gluten-free, check the label to make sure that the baking powder is certified gluten-free.

You will also need some regular tap water. I like to add salt to the dough (1/8 teaspoon is just right for me), but it is optional (and/or adjustable to your needs and tastes). You can also sprinkle some flaky salt on top of the dough before baking.

Ingredients for coconut flour focaccia

Focaccia without Oil

Traditional focaccia is made with olive oil, both in the dough and drizzled on top before baking. My newfangled focaccia has no oil at all. It does not need it. Moreover, it is better without it.

The combination of coconut flour and flaxseed meal results in a soft, fluffy focaccia. Adding oil in or on the dough makes it greasy.

If you would like to add the flavor of olive oil, you can! Very lightly brush or mist the focaccia with extra virgin olive oil (the most flavorful) AFTER baking.

Step by Step Instructions

Step One: Prep the Oven & Baking Pan

Before mixing the dough, preheat the oven to 400F (200C). Lightly spray a large baking sheet with nonstick cooking spray. Alternatively, line the baking sheet with parchment paper.

Step Two: Whisk the Dry Ingredients

In a medium or large mixing bowl, whisk the flaxseed meal, coconut flour and baking powder until blended. If using salt, whisk it in as well.

Overhead shot of glass bowl filled with ingredients for coconut flour flatbread

Step Three: Mix in the Water

Add the water to the dry ingredients in the bowl. Using a rubber/silicone spatula or a wooden spoon, mix until completely combined.

The dough will appear somewhat loose upon initial mixing. Within seconds, the flaxseed meal and coconut flour will absorb the liquid. After a minute or two, the dough will be thick, though still moist.

If the dough is not moist, as described above, it is most likely because of too much flour, and/or flaxseed meal (from packing the measuring cups). It’s ok! Add more water, a little at a time, until the dough resembles the description and photos.

Step Four: Press Out the Dough

Plop the dough onto the prepared pan and use your fingers and palm to press it out into an 8 inch (20 cm) square. Use your hands to square off the sides and press the dough to an even thickness (about 1/2 inch, or 1.25 cm).

Use your fingertips to dimple the dough all over.

If you like, add some toppings! Freshly chopped rosemary, a sprinkle of flaky salt, or everything bagel topping (not traditional, but so good!) are a few of my favorite focaccia toppings.

4 photo collage of how to press out coconut flour focaccia dough, dimple it, and sprinkle with optional toppings

Step Five: Bake

Bake the focaccia in the preheated oven for 18 to 21 minutes, or until the surface of the dough looks dry and the focaccia is golden brown.

Remove the focaccia from the oven and cool for 10 minutes on the baking sheet. The bread is delicate when hot from the oven, so do not try to move it right away.

After 10 minutes, carefully slide the focaccia onto a large cooling rack to cool completely.


The bread has a very modest rise, but it is 100% fluffy and bread-y! It is so easy and utterly delightful.

Close up of the corner edge of coconut flour focaccia on a silver cooling rack

Slice & Savor

Transfer the focaccia to a cutting board and cut into pieces. I typically cut the focaccia into nine squares, but cut it any which way you like.

How to Serve Vegan Coconut Flour Flax Focaccia

This versatile bread goes with just about everything. Pair it with soups and salads, use it for sandwiches, or savor it solo. Yum!

It is great as a multipurpose dinner bread to “go with” entrees of all kinds, too (I love it for mopping up curries, sauces and stews).

Two slices of coconut flour focaccia on white parchment paper

FAQ & Tips

  • Preheat the Oven: Make sure that the oven is completely preheated to 400F (200C) before mixing up the focaccia dough. It will take 10 to 15 minutes to preheat your oven, but only 5 minutes to mix and press the dough.
  • Measure the Flour with Care: The best way to measure flour is to lightly spoon it into measuring cups (do not pack the flour). For the greatest accuracy, using a digital kitchen scale to measure (I have the weight, in grams, in the recipe card below).
  • Use Your Judgment: If the dough looks too dry, add a bit more water; if it looks too wet, add a small amount of additional flour. It is a forgiving dough!

Can I Use Other Flours in Place of Coconut Flour?

No, coconut flour cannot be replaced with any other flours; the recipe will not work.

Coconut flour is used in substantially different quantities compared to just about every other flour (gluten-free or otherwise). It also has many idiosyncrasies, so it is best to stay with the ingredients as specified.

Can I Make the Dough in Advance?

I do not recommend it. The baking powder will lose its potency if the dough is made too far in advance. The dough comes together very quickly (literally 2 to 3 minutes), so there really is no advantage to making the dough ahead of time.

How Should I Store Leftover Focaccia?

The focaccia can be stored in an airtight container at cool room temperature for 1 day or in the refrigerator for up to 1 week.

I do not recommend freezing. Freezing alters the texture of the bread; once defrosted, it is very crumbly.

Happy Baking!

Vegan Coconut Flour Flax Focaccia (3 ingredients, grain-free)

Vegan Coconut Flour Flax Focaccia (3 ingredients, grain-free)

Yield: 9 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Welcome fall baking with a fast & easy batch of my vegan coconut flour flax focaccia! Soft, tender & made with 3 ingredients (plus water, and optional salt), it is grain-free, gluten-free, oil-free, yeast-free, sugar-free, and customizable with any toppings and flavors you like.


  • 3/4 cup (78 g) flaxseed meal
  • 6 tablespoons (42 g) coconut flour
  • 1 and 1/4 (5 g) teaspoons baking powder
  • Optional: 1/8 teaspoon salt
  • 1 and 1/4 cups (310 mL) water
  • Optional: Toppings for sprinkling (e.g., chopped fresh rosemary, flaky sea salt, everything bagel topping, freshly cracked black pepper)


  1. Preheat the oven to 400F (200 C). Lightly spray a large baking sheet with nonstick cooking spray (alternatively, use a piece of parchment paper).
  2. In a large bowl, whisk the flaxseed meal, coconut flour, baking powder and (optional) salt. Stir in the water until completely blended. The mixture will be loose upon initial mixing but will thicken into a moist dough in 1 to 2 minutes. (Note: If the dough not appear moist upon mixing, add a bit more water).
  3. Evenly press the dough onto the prepared baking pan, pressing into an even, 8-inch (20 cm) square. Dimple the dough with your fingertips. If desired, sprinkle with optional toppings.
  4. Bake the focaccia in the preheated oven for 18 to 22 minutes until surface appears dry and golden brown.
  5. Cool the focaccia on the baking sheet for 10 minutes (it will be delicate before cooling). Slide the focaccia onto a cooling rack to cool completely before cutting into pieces (I typically cut into 9 squares). Enjoy!


  • Storage: Store the cooled bread in an airtight container at cool room temperature for 1 day or the refrigerator for up to 1 week.

Nutrition Information
Yield 9 Serving Size 1
Amount Per Serving Calories 72Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 60mgCarbohydrates 6gFiber 3gSugar 1gProtein 3g

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Monday 26th of February 2024

I never have coconut flour. Is there a good sub for that?


Monday 26th of February 2024

Hi Iris!

Sorry, no, no sub options for coconut flour in this recipe. However, you could try my 2 ingredient flax bread as an alternative :


Saturday 23rd of September 2023

Was SO excited to try this, as I make coconut milk at home, avoid wheat for health reasons, and miss bread.

I followed all of the instructions above, including weighing everything precisely.

Now nearly an hour later with the oven cranked up to 450F, lunch is late and I'm still dealing with wet dough

Can you share what brand of flax meal you used? Perhaps that's the issue here?


Wednesday 27th of September 2023

Hi Ashley! Oh no, I am so sorry that you are having issues with the recipe.

I am not sure what went wrong: did your dough look like the photos in the recipe? 1.25 cups water plus 3/4 cup flaxseed meal and 6 tablespoons coconut flour should be a moist, but not wet, dough. Did you press it out the dimensions (an 8 inches square) in the recipe? It is not a thick focaccia. But even still, I am wondering how it could still be wet after an hour. I use Bobs Red Mill golden Flaxseed meal most of the time, but that should not matter.


Saturday 22nd of July 2023

Can I add jalapeños in it?


Wednesday 26th of July 2023

Hi LilVegan! Yes! Here in Texas, that is like adding salt or pepper, so add the amount that suits you!


Sunday 26th of March 2023

Yummy, tasty sub for classic bread at meals!


Wednesday 29th of March 2023

So happy you like it, Iggy!


Sunday 29th of January 2023

Hi ! Just wondering if I double the recipe, and cook two of these side by side, how many more total oven baking minutes to add if any ? Thanks !


Wednesday 1st of February 2023

Hi Zahra! I do not think you will need to adapt the time much at all if baking two of these at once (the volume of each will not be that large to drop the temperature of the oven). At most, I guesstimate you may need to add 1 to 3 extra minutes :).

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