flax focaccia

This fiber-dense “bread” is delicious served warm with garlic and herb butter. It also makes great toast and works well for Panini sandwiches.

2 cups ground flax seeds
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 tablespoons grated Parmesan
5 eggs, beaten
½ cup water
⅓ cup olive oil

Preheat oven to 350 F. Lightly grease a 10 x 15 baking pan with sides (or line with oiled parchment paper).

Combine the first 7 ingredients in a large mixing bowl. In a separate, smaller bowl, whisk together the eggs, water and olive oil.

Pour the egg mixture into the dry ingredients. Stir to combine just until a batter comes together. Set aside to allow the batter to rest for a minute. Then pour the batter onto the prepared pan, spreading it away from the center with a spatula to distribute evenly.

Bake for 20 minutes. Remove from heat and let cool before cutting into pieces with a sharp knife.

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