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Flax Focaccia Bread Base with Rosemary Parsley Topping

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Flax Focaccia Bread Base with Rosemary Parsley Topping
1 batch Easy
Total: Active:
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Ingredients (8)

  • 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
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This is the bread recipe that changed my life—well, at least temporarily, in a small way.

Please visit 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.


  1. 1In a large bowl combine flax meal, baking soda, cream of tartar and salt
  2. 2In a smaller bowl, mix together agave, eggs, water and olive oil
  3. 3Stir wet ingredients into dry, mixing well, then allow to stand for 2-3 minutes so that batter thickens
  4. 4Pour batter into a 11-by-7-Inch pyrex baking dish
  5. 5Bake at 350° for 20 minutes or so until a knife comes out clean
  6. 6Remove from oven and cool
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