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Flax Focaccia Bread Base With Rosemary Parsley Topping

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“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:
25mins
SERVES:
4-6
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

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.

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