Flax Focaccia Bread Base With Rosemary Parsley Topping

This is the bread recipe that changed my life --well, at least temporarily, in a small way. Please see the full post below for the Rosemary Parsley Topping portion of this recipe :-) http://www.elanaspantry.com/flax-focaccia-becomes-parsely-bruschetta/

• Ready In: 25 mins
• Serves: 4-6
• Yields: 1 batch

Ingredients

• 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
• 1⁄2 cup water
• 1⁄3 cup olive oil

Directions

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°F for 20 minutes or so until a knife comes out clean.
6. Remove from oven and cool.