Oil-Free Focaccia Bread

When Bread Meets Simplicity

We love this oil-free focaccia bread! There’s just something almost sacred about baking bread. It slows you down, fills your kitchen with warmth, and reminds you that good things really do take a little time.

Growing up, my grandmother had a rule: every Sunday, the oven stayed busy. Whether it was biscuits, cornbread, or a golden loaf of bread cooling on the counter, something fresh was always waiting. She’d drizzle her focaccia with olive oil until it shimmered, and we’d tear off chunks while it was still warm.

When I went plant-based — and especially oil-free — I thought I’d have to say goodbye to that chewy, golden texture. But turns out, the secret isn’t in the oil — it’s in the rise, the herbs, and the love you bake into it.

This Oil-Free Focaccia Bread has all the classic flavor: rosemary, a hint of sea salt, and bursts of cherry tomato sweetness. The texture? Soft inside, slightly crisp on top, and every bit as satisfying as the original.

Nutrition Spotlight

• Whole white wheat flour gives all the fiber and nutrients of whole wheat, but with a lighter texture.
• Oat flour adds heart-healthy beta-glucans that help lower cholesterol.
• Rosemary is rich in antioxidants and supports memory and focus.
• Tomatoes add lycopene, which helps protect cells from oxidative stress.
• This bread has 50 less calories and 85% less fat than an oil version.

Serving Ideas

• Pair with soups or stews — it’s perfect for dipping.
• Slice horizontally and use as sandwich bread.
• Toast leftovers for breakfast with smashed avocado or hummus.

🌻 Closing Thought

This bread proves that simplicity doesn’t have to mean sacrifice. It’s light, wholesome, and baked with the same heart that’s always made Southern kitchens feel like home. Whether you’re serving it beside a bowl of soup or sharing it fresh from the oven, this focaccia reminds us that real flavor comes from whole foods — and a little love.

Stay sunny, stay warm, and keep breaking bread yall! 🌻

Focaccia Bread

We love Italian food at our house! Well, I do. Travis not so much. But he does love bread. And we really like homemade bread that is healthy, warm, yummy and cozy. This bread is a yummy oil-free version of Italian focaccia bread – like the kind you find at an Italian restaurant to dip in oil and herbs before you eat. We just dip it in marinara sauce or eat it plain.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 9 people

Course: Appetizer

Cuisine: Italian

Calories: 85

Ingredients Method Notes

Ingredients

  

• 1 cup almond milk unsweetened
• 1 Tbsp Apple cider vinegar
• 1 1/2 cup whole white wheat flour sifted
• 1/2 cup oat flour sifted
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 8 cherry tomatoes
• 2 sprigs fresh rosemary

Method

 

1. Preheat oven 400 degrees
2. Mix milk and vinegar. Set aside.
3. In bowl, mix together all dry ingredients.
4. Gently stir in milk mixture just until dry ingredients are wet. Don’t overstir.
5. In a 9 inch square pan, drop dough and smooth.
6. Press in sliced tomatoes and rosemary springs.
7. Sprinkle with salt as desired.
8. If you’d like the traditional dimples, press dough with fingertip.
9. Bake 10-12 minutes.

Notes

For an airier and less dense version, use whole wheat pastry flour, just note it will increase the calorie load.