Flax Focaccia Bread Base with Rosemary Parsley Topping Recipe

Name: Flax Focaccia Bread Base with Rosemary Parsley Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Flax Meal; 1 teaspoon Baking Soda; 1/2 teaspoons Cream Of Tartar; 1 teaspoon Celtic Sea Salt; 1 Tablespoon Agave Nectar; 5 whole Eggs, Whisked; 1/2 cups Water; ⅓ cups Olive Oil; 1 whole Small Onion, Minced; 1/4 cups Parsley, Finely Chopped; 1 Tablespoon Rosemary (minced); 1/4 cups Olive Oil

Servings: persons

2 cups Flax Meal
1 teaspoon Baking Soda
1/2 teaspoons Cream Of Tartar
1 teaspoon Celtic Sea Salt
1 Tablespoon Agave Nectar
5 whole Eggs, Whisked
1/2 cups Water
⅓ cups Olive Oil
1 whole Small Onion, Minced
1/4 cups Parsley, Finely Chopped
1 Tablespoon Rosemary (minced)
1/4 cups Olive Oil

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To make the Flax Focaccia Bread Base:
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In a large bowl, combine flax meal, baking soda, cream of tartar and salt.
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In a smaller bowl, mix together agave, eggs, water and olive oil.
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Stir wet ingredients into dry, mixing well, then allow to stand for 2 to 3 minutes so that batter thickens.
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Pour batter into an 11 x 7-inch Pyrex baking dish.
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Bake at 350 degrees for 20 minutes or so until a knife comes out clean.
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Remove from oven and cool.
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To serve with Rosemary Parsley topping:
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Slice focaccia bread into squares and place on a parchment lined baking sheet.
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In a small bowl, combine onion, parsley, rosemary and olive oil.
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Spoon mixture onto bread squares.
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Bake at 350 degrees until onions are browned.
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Remove from oven.
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Bread will be crunchy; drizzle with more olive oil if desired.
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Serve.

1151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Flax Meal, 1 teaspoon Baking Soda, 1/2 teaspoons Cream Of Tartar, 1 teaspoon Celtic Sea Salt, and more.

Yes, Flax Focaccia Bread Base with Rosemary Parsley Topping falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flax Focaccia Bread Base with Rosemary Parsley Topping

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