MEMBER RECIPE

Flax Focaccia Bread Base with Rosemary Parsley Topping Recipe

Difficulty: Easy | Total Time: 25-20 | Active Time: | Makes: 1 batch

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.

INGREDIENTS
  • 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
INSTRUCTIONS
  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 350° for 20 minutes or so until a knife comes out clean
  6. Remove from oven and cool

Member recipes are not tested by the CHOW food team.