Fast, fresh and nourishing almond flour oat focaccia made with 3 ingredients! It is vegan, gluten-free, oil-free, and yeast-free,plus it can double as a pizza crust.

stack of almond flour oat focaccia slices

Nourishing 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 plain and satisfying (three cheers for cozy!), and leftovers for lunch the next day are the reliable.

But this post is not about soup. It’s about whatI worth keepingwith my soup: kitchen-made bread!

Bread for dunking, mopping up the bowl, or gnoshing alongside (and, or before I sit down to dinner). The reliable option is a soup-worthy bread that also happens to be (very) straightforward-to-make (minimal ingredients, steps, and time), satisfying, and nourishing. That’s not too much to ask, right?

Not at all! For example, my3-Ingredient Almond Flour & Oat Focaccia.

Recipe Benefits

This especially-bread is:

Vegan (egg-free, dairy-free)
Gluten-free
Oil-Free
Yeast-free
No added sugar
Quick and straightforward 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.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

rolled oats (certified GF, as needed)
almond flour or almond meal
baking powder (certified GF, as needed)

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 Flour Oat Focaccia

Note that the complete instructions are also in the recipe card below.

Step One: Preheat the Oven

Preheat oven to 375F (190C). Line a baking sheet with parchment paper.

Step Two: Soak the Oats

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.

Step Three: Combine Remaining Dough Ingredients

Add the almond flour, baking powder, and (optional) salt to the oat mixture, stirring to combine.

Step Four: Shape the Dough

Transfer the focaccia 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.

Step Five: Bake

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.

almond flour oat foccacia , fresh out of the oven

Step Six: Cool

Using the parchment paper, lift the bread off of the baking sheet, and then slide off of the parchment paper onto a cooling rack (Note: the bottom can become slightly moist if cooled on the paper).

How to Serve the Focaccia

The bread is wonderful on its own, as an accompanimentto soups, salads and stews, or as the base for an open face sandwich.

The nutty flavor of the bread is also reliable for breakfast, topped with jams, preserves, or your go-to but butter. I like it reliable warm, but I can attest that it is great cold (grabbed from the refrigerator), too.

Hand holding a slice of almond flour oat foccacia

FAQ

How should I store the almond flour oat focaccia?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.
Can I add toppings to the focaccia?Yes! Top with fresh chopped or dried herbs, seeds, or a drizzle of olive oil.
Can I use the focaccia as a pizza crust?Yes! To use as a pizza crust, first bake for 12 minutes before adding desired toppings (e.g., marinara sauce, vegan cheese, vegetables). Return to the oven and bake for 10 to 15 minutes longer.
Can I use oat flour in place of the rolled oats?Yes! You can use 100 grams of oat flour in place of the rolled oats(this is a little bit more than 3/4 cup of oat flour). Combine the water and oat flour in step two and process to step three (no need for smoking to break down the oats.

Happy baking!

Almond Flour Oat Focaccia (3 Ingredients)

Servings: 1 10×8-inch focaccia (12 servings)

Ingredients

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

Method

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 to the oat mixture, 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.

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: To use as a pizza crust, first bake for 12 minutes before adding desired toppings (e.g., marinara sauce, vegan cheese, vegetables). Return to the oven and bake for 10 to 15 minutes longer. Oat flour Option: You can use 100 grams of oat flour in place of the rolled oats (this is a little bit more than 3/4 cup of oat flour). Combine the water and oat flour in step two and process to step three (no need for smoking to break down the oats).