27469 Flax Focaccia Bread Base with Rosemary Parsley Topping 25-20 5-10 1 batch Thu Jul 23 11:27:57 -0700 2009 Tue Sep 29 14:33:52 -0700 2009 Easy American User http://www.chow.com/recipes/27469 Tue, 29 Sep 2009 21:33:52 GMT This is the bread recipe that changed my life—well, at least temporarily, in a small way.

Please visit elanaspantry.com for the Rosemary Parsley Topping recipe that goes along with this bread.

Note: After reader feedback and a retest of this recipe, I lowered the amount of baking soda from 2 teaspoons to 1 and the amount of cream of tartar from 1 teaspoon to 1/2; the bread still rises very nicely with these new amounts of baking aids.

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  • In a large bowl combine flax meal, baking soda, cream of tartar and salt
  • In a smaller bowl, mix together agave, eggs, water and olive oil
  • Stir wet ingredients into dry, mixing well, then allow to stand for 2-3 minutes so that batter thickens
  • Pour batter into a 11-by-7-Inch pyrex baking dish
  • Bake at 350° for 20 minutes or so until a knife comes out clean
  • Remove from oven and cool
    • ]]>     http://www.chow.com elanaspantry 53 Starter 2 cups flax meal

    ]]>     1 teaspoon baking soda

    ]]>     1/2 teaspoon cream of tartar

    ]]>     1 teaspoon celtic sea salt

    ]]>     1 tablespoon agave nectar

    ]]>     5 eggs, whisked

    ]]>     ½ cup water

    ]]>     ⅓ cup olive oil

    ]]>     19 bread 6030 focaccia 11953 flax 552 rosemary 244 parsley 17478 bruschetta