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Flax Focaccia Bread With Rosemary Parsley Topping

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I plan to make this today. Will post results as soon as I know how it turned out :)

Flax Focaccia Bread Base

From: Elana's Pantry

2 cups flax meal

1 teaspoon baking soda

½ teaspoon cream of tartar

1 teaspoon celtic sea salt

1 tablespoon agave nectar

5 eggs, whisked

½ cup water

⅓ 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 350° for 20 minutes or so until a knife comes out clean

6. Remove from oven and cool

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.

As I mentioned, the recipe above is my version of Laura Dolson's low carb bread. However, the creation below is 100% my own. So, go ahead and eat the above bread plain, or proceed onward to toast the bread and make a delicious savory topping for it with wholesome, fresh herbs.

Rosemary Parsley Topping

1 batch focaccia

1 small onion, minced

¼ cup parsley, finely chopped

1 tablespoon rosemary, minced

¼ cup olive oil

1. Slice focaccia bread into squares and place on a parchment lined baking sheet

2. In a small bowl, combine onion, parsley, rosemary and olive oil

3. Spoon mixture onto bread squares

4. Bake at 350° until onions are browned

5. Remove from oven and bread will be crunchy; drizzle with more olive oil if desired

6. Serve

The countdown for my book is on (it hits retailers this Tuesday, July 28th), however, I have heard from a couple of folks that it is already on the shelves of some stores.

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