Flax Focaccia Bread Base With Rosemary Parsley Topping

• 2 cups flax seed meal
• 2 teaspoons baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon celtic sea salt
• 1 tablespoon agave nectar
• 5 eggs, whisked
• 12 cup water
• 13 cup olive oil

1. In a large bowl combine flax meal, baking soda, cream of tartar and salt.
2. In a smaller bowl, mix together agave, eggs, water and olive oil.
3. Stir wet ingredients into dry, mixing well, then allow to stand for 2-3 minutes so that batter thickens.
4. Pour batter into a 11-by-7-Inch pyrex baking dish.
5. Bake at 350F for 20 minutes or so until a knife comes out clean.
6. Remove from oven and cool.

flax seed, baking soda, cream of tartar, celtic sea salt, nectar, eggs, water, olive oil

Taken from www.food.com/recipe/flax-focaccia-bread-base-with-rosemary-parsley-topping-382649 (may not work)