Flaxseed Focaccia Bread
April 25, 2016
Since my wife and I have given up gluten and most grains we keep our eye open for substitutes. This recipe was originally for 5 eggs in a 13×9 pan. Have you ever tried to use 2-1/2 eggs? I modified it to a more manageable size.
The end result is a light and fluffy bread with an herby Italian flair.
Units: Metric US Imperial
Prepare an 8x8 baking dish by cutting a piece of parchment paper to about 8x12. Place it in the baking dish. The long ends will be handles for lifting the bread.
Combine the dry ingredients in a large bowl
Put the wet ingredients into a high-speed blender
Run the blender on highest speed for about 30 seconds until the ingredients are foamy
Pour the wet ingredients into bowl with dry ingredients
Blend gently until well combined
Rest for 3-5 minutes letting the flax meal absorb moisture
Pour the mixture into the parchment lined backing dish, smoothing the surface with a spatula
Bake for 20 minutes until the top is golden brown
Remove from oven, lift from the baking dish with parchment handles, peel the parchment off the bottom of bread and place on a cooling rack for about an hour
Cut into slices and enjoy