Flax Focaccia Bruschetta

By Bailey1_

Ingredients

• Bread:
• 2 cups golden flaxmeal
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon celtic sea salt
• 1 tablespoon agave nectar or honey
• 5 eggs, whisked
• 1/2 cup water
• 1/3 cup olive oil
• Rosemary Parsley Topping:
• 1 batch focaccia
• 1 small onion, minced
• 1/4 cup parsley, finely chopped
• 1 tablespoon rosemary, minced
• 1/4 cup olive oil

Details

Servings 1
Adapted from elanaspantry.com

Preparation

Step 1

Bread:

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 9 x 13 inch baking dish
Bake at 350° for 20 minutes or so until a knife comes out clean
Remove from oven and cool
Rosemary Parsley Topping:
Slice focaccia bread into squares and place on a parchment lined baking sheet
In a small bowl, combine onion, parsley, rosemary and olive oil
Spoon mixture onto bread squares
Bake at 350° until onions are browned
Remove from oven and bread will be crunchy; drizzle with more olive oil if desired
Serve












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

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

Spoon mixture onto bread squares