Flax Focaccia Bread Base with Rosemary Parsley Topping

• 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
• 13 cups Olive Oil
• 1 whole Small Onion, Minced
• 1/4 cups Parsley, Finely Chopped
• 1 Tablespoon Rosemary (minced)
• 1/4 cups Olive Oil

1. To make the Flax Focaccia Bread Base:
2. 1.
3. In a large bowl, combine flax meal, baking soda, cream of tartar and salt.
4. 2.
5. In a smaller bowl, mix together agave, eggs, water and olive oil.
6. 3.
7. Stir wet ingredients into dry, mixing well, then allow to stand for 2 to 3 minutes so that batter thickens.
8. 4.
9. Pour batter into an 11 x 7-inch Pyrex baking dish.
10. 5.
11. Bake at 350 degrees for 20 minutes or so until a knife comes out clean.
12. 6.
13. Remove from oven and cool.
14. To serve with Rosemary Parsley topping:
15. 1.
16. Slice focaccia bread into squares and place on a parchment lined baking sheet.
17. 2.
18. In a small bowl, combine onion, parsley, rosemary and olive oil.
19. 3.
20. Spoon mixture onto bread squares.
21. 4.
22. Bake at 350 degrees until onions are browned.
23. 5.
24. Remove from oven.
25. Bread will be crunchy; drizzle with more olive oil if desired.
26. 6.
27. Serve.

meal, baking soda, cream of tartar, salt, eggs, water, olive oil, onion, parsley, rosemary, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/flax-focaccia-bread-base-with-rosemary-parsley-topping/ (may not work)