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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.
Table of Contents
- Easy Vegan Grain-Free Focaccia
- Recipe Benefits
- Ingredients for the Focaccia
- Focaccia without Oil
- Step by Step Instructions
- Step One: Prep the Oven & Baking Pan
- Step Two: Whisk the Dry Ingredients
- Step Three: Mix in the Water
- Step Four: Press Out the Dough
- Step Five: Bake
- Slice & Savor
- How to Serve Vegan Coconut Flour Flax Focaccia
- FAQ & Tips
- Related Posts
- Vegan Coconut Flour Flax Focaccia (3 ingredients, grain-free) Recipe
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!
Ingredients for the Focaccia
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.
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.
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
Note that the complete directions are also in the recipe card below.
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.
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.
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.
Lovely!
The bread has a very modest rise, but it is 100% fluffy and bread-y! It is so easy and utterly delightful.
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!
The focaccia 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).
FAQ & Tips
- 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, use 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 as a Substitute for 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!
Related Posts
Vegan Coconut Flour Flax Focaccia (3 ingredients, grain-free)
Ingredients
- 3/4 cup flaxseed meal
- 6 tablespoons coconut flour
- 1.25 teaspoons baking powder, (certified gluten-free, as needed)
- Optional: 1/8 teaspoon salt
- 1.25 cups warm water
- Optional: Toppings for sprinkling, e.g., chopped fresh rosemary, flaky sea salt, everything bagel topping, freshly cracked black pepper
Instructions
- Preheat the oven to 400F (200 C). Lightly spray a large baking sheet with nonstick cooking spray (alternatively, use a piece of parchment paper).
- 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).
- 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.
- Bake the focaccia in the preheated oven for 18 to 22 minutes until surface appears dry and golden brown.
- 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!
Notes
- Storage: Store the cooled bread in an airtight container at cool room temperature for 1 day or the refrigerator for up to 1 week.
Camilla,
Finally, you’re the metric conversion is working! Yay! Thank you for that. Now, to find the time to bake your focaccia.
Hi Cat,
Apologies for the metric converter causing so many headaches. Thank you so much for your patience!
I never have coconut flour. Is there a good sub for that?
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 : https://www.powerhungry.com/2019/06/27/2-ingredient-flax-sandwich-bread-vegan-keto-grain-free/
This is a very good bread! I give it 5 stars.
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?
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.
Nom nom nom, I love this bread! I made my 5th batch in just a few weeks because it is so easy and versatile. I’ve done different herbs, but my latest batch got a generous sprinkling of everything bagel seasoning (having major bagel cravings while trying to stick with low carbs). Amazing with cashew cream cheese from your site! Thank you! Im going to try it as a pizza crust soon.
Can I add jalapeños in it?
Hi LilVegan! Yes! Here in Texas, that is like adding salt or pepper, so add the amount that suits you!
Hello! Thank you for the recipe!
Yummy, tasty sub for classic bread at meals!
So happy you like it, Iggy!
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 !
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 :).
I would like to try this recipe and would like to know if I can just replace Baking powder with Baking soda, will I get the same results. I am making this for my son, he likes crispy stuff. Can you help me with this.
Hi Divya,
Yes, you could use baking soda— about 1/4 to 1/2 teaspoon , plus add some acid (about 3/4 teaspoon of lemon juice or vinegar) to activate the soda.
This is my go to grain free bread! It works great as pizza crust or for sandwiches. I like it plain, too, makes good toast for breakfast. Thanks for all that you do for those of us with dietary l8mitations, it is a lifesaver!
So good! No eggs, starch, yeast or gluten ?
No problem lol!
I topped with dried onion /garlic and Italian spices on half. Fantastic flavor on both. Love the bagel seasonings idea. It IS so soft!
Thank you so much for sharing and creating safe breads ( All flax also) !!
Would adding olive oil on top before baking hurt the recipe?
@Grace No, that would work! 🙂
5 stars! This turned out so tender and fluffy, yet hearty. Magic! I topped with za’atar seasoning this time and it was delicious. I will be making this again very soon because it’s so good, and I will use rosemary next time because that sounds perfect, too. Thanks, Camilla!
This has a delicious taste. I may have added a small amount more flaxseed meal. Next time I will weight my ingredients. thanks
This came out great. I used dried Italian herbs in the dough since I don’t have fresh rosemary and it is really good!
I am so glad you like it, Mia!
Five out of five stars! I made these again because we all liked it so much this morning. I did add more salt probably 3/4 teaspoon almost and it was much tastier, just wanted to let you know. This time I used the bread for a peanut butter sandwich and it was great! Thanks so much for the recipe it’s so easy and we all enjoy it very much!
I am so happy you like it so much!
I made this bread today with the 1/8 teaspoon of optional salt but seriously it was so plain I would have made it not optional but maybe added a quarter teaspoon to three quarters teaspoons. I did sprinkle a little sea salt on top because I didn’t really want focaccia just an easy bread. I just put it on a lightly greased sheet of parchment and baked as directed. I then buttered it well which definitely enhanced the taste so it wasn’t plain.
My granddaughter put garlic powder on it and said it was great, I put a cinnamon Pyure sweetener mixture on it and thought it was fine but still needed a little bit of salt for taste and we feel it will be really good with jam. Once again I didn’t want a focaccia just a simple quick bread and with a little extra salt I think this is a go to recipe as everyone enjoyed it and it’s super easy to prepare. And I’m sure with the additions you recommended that it’ll be a good focaccia too.
I love your note, Darlin—- especially your mention of your granddaughter ❤️🥰 I love a fellow garlic lover…. Just so you know, I have been working on a LOAF with coconut and flax, just as simple. I just finished photographing it today, I think you will love it if you like this focaccia . Just as minimal and easy 🥰
@Camilla, oh, I’ll be looking for that. Thanks!
can you tell me what size baking sheet you used?
Hi Allison, I just used a standard size half sheet pan. But it is not important as you press the dough into an 8-inch (20 cm) square, so any size baking sheet or pan with enough room for an 8-inch square will work.