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Flax Focaccia Becomes Parsley Bruschetta

gluten-free bread flax focaccia becomes rosemary parsley

This is the bread recipe that changed my life –well, at least temporarily, in a small way.  As you will see from the bruschetta below and more recipes in the days to come, I have turned this focaccia bread base into several other interesting types of baked goods.

First, however, I  do need to disclose that this focaccia recipe is really not my own.  It is Laura Dolson’s and was pointed out to me by someone in the low carb group that I frequent regularly.  I made minor changes to it, removing the artificial sweetener and a couple of other items.

I’m now on a flax kick –this flat type bread is full of super healthy fiber and is delicious to boot.  And since it is so very nourishing I was a bit surprised that my guinea pigs liked it every bit as much as I did.

Flax Focaccia Bread Base


  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 9 x 13 inch baking dish
  5. Bake at 350° for 20 minutes or so until a knife comes out clean
  6. Remove from oven and cool

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 ½ the bread still rises very nicely with these new amounts of baking aids.

As I mentioned, the recipe above is my version of Laura Dolson’s low carb bread.  However, the creation below is 100% my own. So, go ahead and eat the above bread plain, or proceed onward to toast the bread and make a delicious savory topping for it with wholesome, fresh herbs.

Rosemary Parsley Topping


  • 1 batch focaccia
  • 1 small onion, minced
  • ¼ cup parsley, finely chopped
  • 1 tablespoon rosemary, minced
  • ¼ cup olive oil
  1. Slice focaccia bread into squares and place on a parchment lined baking sheet
  2. In a small bowl, combine onion, parsley, rosemary and olive oil
  3. Spoon mixture onto bread squares
  4. Bake at 350° until onions are browned
  5. Remove from oven and bread will be crunchy; drizzle with more olive oil if desired
  6. Serve

The boys and I have been baking a lot and really enjoying summer.  It is full of baseball, jumping on our trampoline, bowling, board games and walks down to the creek.  We are having an amazing time.

They have also been fabulous sports in helping me get work done for the launch of my book.  The countdown for my book is on (it hits retailers this Tuesday, July 28th), however, I have heard from a couple of folks that it is already on the shelves of some stores.

And today the book received this lovely review from Delicious Living.

posted on July 22, 2009, 47 comments

  1. Daniela Magozzi @ danielaskitchen.com

    Your creativity never fails to amaze me! I am making this for my husband tonight.


  2. Amy Green - Simply Sugar & Gluten-Free @ simplysugarandglutenfree.com

    I love flax, too. The flavor is so earthy and compliments so many different foods. I even sprinkle it on fruit & cottage cheese. My vet told me to add ground flax to my dog’s food to help his dry skin & it worked beautifully.

  3. CoconutGal

    What a beautiful presentation Elana! And it sounds soooo yummy!
    Congratulations on your book launching so soon and the great review. Yay for having a fabulous summer too. All the fun activities, warm weather and delicious fresh food make me wish summer would never end. At least we get pumpkins in the winter, love pumpkin!
    I’m sure this will be a busy and exciting week for you, enjoy every moment! xoxo

  4. veggievixen

    yum! it looks soooo good. and i love making bread. and using fresh herbs.

  5. GF Grannie

    Elana, been baking and enjoying your creations for quite some time, but have never commented. Still…I wanted to let you know that I made this recipe from Laura Dolson a couple of days ago and tweaked it just as you did. I,however, used the golden flax. It was wonderful. I’ll have to try it as a bruschetta next time. Since finding out that I am diabetic, I’ve had to cut out ALL my gluten free grains. This is just one of the reasons I love your recipes. Thanks for all you do. And congrats on your book. Can’t wait to get it!

  6. Dena

    This may be my dream recipe! It uses flax (which I always have and rarely know what to do with), no yeast, “normal” ingredients, and easy insructions. My daughter hasn’t had bread-like foods in ages and will be delighted with this! Thanks, Elana

  7. Jessica

    Looks amazing! any suggestions of what i could use instead of eggs?

  8. Claire

    Thanks for another lovely recipe Elana, and just want to say Fantastic Luck with the book launch – it’s already on my amazon wish list and as soon as it’s available here in the UK I am on it! :o)

  9. This sounds so wonderful. I think I might just whip this up this weekend.

  10. Kristin

    I made the plain foccacia last night for my family. Unfortunately, it was not a big hit. I have made dozens of your recipes before and been delighted, but this one had a baking soda aftertaste. My husband and I ate it, but not the kids. Maybe as bruschetta, that taste would be overpowered. I might try it again with only 1t of baking soda. I have a lot of it left, so I’ll be trying out the bruschetta step to see if that makes it more palatable.

    • Kristin

      update –
      I made the bruschetta with dinner tonight. It was very tasty – the strong flavor of the fresh rosemary took away the baking soda taste of the foccacia. The kids liked the foccacia with jam. One warning though – eating this stuff will clean you out!

    • Mary

      I also made the foccacia bread (and bran muffins) and found that the baking soda aftertaste was quite prominent in both which is unusual with Elana’s recipes. Is it possible that there is a typo or has anyone experimented with half the amount of baking soda that is indicated?

  11. Mollie

    I made this bread yesterday and having been eating it with some homemade dairy free pesto. Delicious!! Just one question – how do you store it? I let it cool and cut it in to squares and put it in a plastic freezer bag in the refrigerator. But today I noticed the inside of the bag is all wet. Should I wrap it in paper towel like you suggested for the Nutty gluten free bread?

    Thank you! I love your recipes!

  12. This looks absolutely delish! This could be a great side dish with really any main course. I love the addition of the flaxseed and those good Omega-3’s! Can’t wait to try this yummy side dish. Bon appetit :)

  13. laura balsley

    this foccacia is JUST lovely!.. u can easily freeze this too .. ( i need to since im the only one that eats this!) and microwave this for 20 seconds.. now i would like to know how much fiber is in 2 by 2 inch square.. it MUST be imPRESSive! this is a goooooood thing!

    thanks elana for sharing!

  14. Jackie @ phamfatale.com

    Love your flax focaccia bread. You should submit it to the bread contest on my site. The winner gets a $179 Super Bread bread knife from New West Knifeworks. You can get more info here:


    Let me know if you’re interested. All I need is a photo of your bread (for voting) and the link to your recipe.

  15. Have you tried freezing this bread? Wondered how it would survive the freezer.

  16. Irina

    Hello Elana
    First of all, I want to thank you for your wonderful site and the recipes that I’ve been using for about a year now. They are healthy, simple, just impeccable.
    I have a question about the flex focaccia : do you think it would be possible to substitute baking soda + cream of tartar with the baking powder. I am not a big fan of cream of tartar.
    Thank you much.

  17. Rebekah

    Just ate my 3rd piece! So delicious! Definitely make it with the bruschetta. I also smeared avocado on top with a little salt. Love this recipe!

  18. Taryn Merrick @ merrickmgt.com

    I also made this last night and was amazed at how good it tastes. I made the plain recipe from the original author. It is great in all sorts of variations and with peanut butter on top. Filling too. Next time I am going to reduce the oil and salt…Delicious!

    • Megan

      Hi – I just baked this and I agree that less salt and oil would make it that much better. Still delicious and can’t wait to try the other reader’s comment about avocado on the bread. Yum! Thanks for these wonderful recipes.

  19. Thank you! I just ate this bread with sliced tomatoes, olives, onions, garlic and rosemary on top. YUM. And for the first time in a long time, I don’t feel sick! My whole family loved it too.


  20. Britt Sondreal

    Hi, Elana!

    Your website & cookbook are regular go-to resources for me, I’m so grateful for all you’ve done in figuring out these fantastic recipes!
    I’m a ten year-plus IBS-er, but I also just love healthy eating and really admire the way your work encourages nutritious alternatives.

    This focaccia/bruschetta recipe looks lovely–I’m curious to know if you’ve ever experimented with a GF/DF baguette? Most recipes & store-bought GF offerings have dairy, and I’d love to know if it’s possible to achieve something resembling a baguette with either almond or coconut flour.

    Thanks again for all you do!

  21. Hello, Elana!

    I am longing to try your recipe. I live in the UK and do not have an American measuring cup. Would you kindly convert the Flax Focaccia Bread Base into dry weight ounces for the flax meal and fluid ounces for the water and olive oil. (I have searched online for a flax meal conversion but cannot find reliable information.)

    2 cups flax meal
    1 teaspoon baking soda
    ½ teaspoon cream of tartar
    1 teaspoon celtic sea salt
    1 tablespoon agave nectar
    5 eggs, whisked
    ½ cup water
    ? cup olive oil

    Thank you for your time.

    All best wishes

  22. Melissa Secrest

    Hi. I just wanted to share a “variation” of this recipe. I didn’t have enough flax for the recipe so I used 1 1/2 cups of flax and 1/2 cup of blanced almond flour. I cut it in squares 3 in. squares, then in half (open the bread up), then toasted to use as hamburger buns. They were amazing! We have been living without buns since going gluten free and my husband swears these are better than a ‘real’ hamburger bun. The color of the bread (with the almond flour mixed in) is even close to the color of ‘real’ buns. So delicious!

    Thank you for such a great recipe.


    • June

      This is now our favorite bread! I liked Melissa’s suggestion to cut into large squares and use for a bun and it was great…the texture was very much like a bun. I used golden flax which is milder and some almond flour as she suggested.

      Later I made raisin bread and it was very good also. I added cinnamon, raisins and vanilla…substituted grapeseed oil for olive oil and increased the agave to 3 T.

      Thank you for another great recipe!

  23. Andrea

    I made this as a trial run for bruschetta that I am making for a party on Saturday night (my 40th…woo, hoo!)…OMG…this is best thing I’ve eaten a quite a while!!! Today I split it in half and toasted up panini sandwiches with chicken breast, pesto and fresh mozzerella on my sandwich press for lunch and for dinner we used it as a base for pizzas, it was so nice and crispy for a crust. I usually don’t eat “bread” twice in one day but this was so yummy I couldn’t resist!!! I also made a sample of the White Bruschetta for the pary and it was simply divine!!! I used golden flax meal and the color was very nice although I do like the dark color of Elanas which I will use for the brushcetta when I make the next batch…no chance of any being left out of this one.

  24. Jordan

    This recipe looks amazing! My boyfriend was recently diagnosed with celiac disease, so I have been looking for new ways to cook old favorites. My question is: is there another substitute for agave? Would honey work? I like agave, but have been hesitant to use it much since it is has a higher fructose level and is more processed than high fructose corn syrup.

  25. Stephanie

    WOW! I love this! my only complaint: next time i will oil the pan slightly. sooooo gooooood!

  26. carmen

    The bread recipes “Dark Rye Bread and Paleo Bread were a great hit with my family and I thought I was missing out on not being able to eat white wheat bread for health reasons. Now I feel so glad I can indulge in that piece of toasted bread out of your recipes. I have tried several recipes and is keen to try more thanks to you Elana.

    Carmen Malta

  27. Jentala

    I made the bread without the topping. It had a great texture but was almost too salty to serve to my dinner guests. I’d recommend anyone trying this recipe omit the sea salt.

  28. Lauren

    I have been ADDICTED to this recipe since you posted it! Today I have been baking up a storm and decided to make some variations of this recipe. I just turned it into cinnamon raisin bread by adding 3 tsp of cinnamon and 2/3 cup of raisins and it is DIVINE!!!! I cook it in the 9×13 pyrex and cut it into six large squares which i proceed to slice in half. By cutting it this way it makes the best sandwich bread and fits into the toaster nicely! Thanks Elana!

  29. Suzanne

    I have only recently discovered Elana’s books and website, it is an amazing revelation for me as I am a Coeliac who is also Lactose, Fructose and Dairyintolerant.
    After recovering from a parasitic infection passed on from my husband who works in Africa ( for those of you who want to know its called Dientamoeba Fragilis and I had it for three years ) I am now also unable to eat grains, this is possibly due to digestive damage by the parasite.

    Anyhow I am so thrilled to have found Elanas website and I made the Golden Flaxmeal bread, its wonderful and fills me up!

    I went to buy some more Flax from my health shop and they have told me it MUSTNOT be treated with heat as it make Flax unstable and turns it into a bad fat. In fact they REFUSED to sell it to me if I make more bread with it!!!! Im devasted, is this correct? I hope not.


    • zosia

      I wish someone would answer your question, because I, too, am very curious about this. I am going to do some research and if I find anything – I’ll get back to you.

      I have a question abotu Dientamoeba Fragilis. Doctors discovered that I had this parasite two years ago and put me on very strong antibiotics. Even prior to that, I was gluten-free (as I am celiac) and dairy-free, but never considered that I could still be having issues with grains.
      I am eating less lately and my digestion appears to be better, but then again, I am also preparing them differently (soaking them). I only consume quinoa, buckwheat, and occasionally rice, millet, teff…

      I never had contact with anyone from another country…I wondered how I got it. Have you done any research into this? Any help would be appreciated. Thanks!

  30. Like you, I have become a lover of flax seed! It has a delicious flavour all on its own. I wanted to use this recipe to accompany a paleo pate I’d just made, so I decided to omit the agave. I think they both worked really well together.

    As for possible toxicity when heated? I think the jury’s out on that one. I can’t find too much on the internet that convinces me one way or another. I have been using flax seeds in muffins for a long time now.
    Thanks Elena

  31. Ericanortman

    Love this recipe. We make this low carb bread once a week without the topping and use like we would any other bread. I also spread it out on a pizza pan and bake and then top with pizza toppings.

  32. Sam Crouchman

    This is amazing! I love flax seeds but have never done anything more adventurous than bunging them in smoothies! And I can’t believe I’m actually saying this but its been requested I make this for pack ups when they go back to school after the holls :o

  33. chris

    Elena, I have always struggled staying on diets where I can’t have bread. I have made some of your recipes and they are goingbto change the waynineat. Made the Flax focaccia this morning and can’t beleive how delicious it is. I could actually make this for my family and they will eat it. I do have a mild nut allergy and found that I can sub sunflower seed flour for almond flour and get good results with your recipes. I will definitly be buying your cookbook and I’ll tell my friend about it too! Keep posting those great recipes.

  34. chris

    I have been home recovering from a concussion and there isn’t much I can do but rest to get better. A few weeks before I found this website and have been cooking up healthy meals to keep me busy. I have been making the flax focaccia and love it, I did sub canola oil for the olive oil because I like the mild taste.
    Today I decided to experienment: instead of using 5 eggs as called for in the recipe, I used 3 eggs and 1 mashed banana. Everything else was the same accept for subbing canola oil. I also added 1 cup of blueberries. I defrosted some I had in the freezer, but fresh would be great. The results were delicious. The only thing I would do next time is to add a little more agave or stevia to sweeten a little more.
    Thank you for all the great recipes.


    Well definitely make this again.

  35. Lara Hornbeck

    Hi Elana, I’m the only one who really likes this focaccia in my house, I’m also the only one who’s gluten free! I made it to go with our egg scramble this morning and my son said that he thought it would make a good honey cake. And indeed, it did remind me of the recipe for Tishpishti, a Turkish honey cake that is based on walnuts and already gf, that was going around in our community last Rosh HaShannah. We did a preliminary trial by poking holes in pieces of the focaccia and drizzling with honey. Surprise, surprise, everyone loved it! I’ll have to dig out that recipe and play around. Thanks for all of your amazing recipes, hard work and positive, supportive attitude! Best, Lara

  36. HI ELana, firstly I love a lot of your recipes! They are great! Made the sunflower crackers yesterday with great results, though I left out the honey. I”m trying to cut the sugars back, even the non refined ones.
    The flax bread rose well, had a good texture BUT the flavour was awful. Sorry to tell you but it still tastes strongly of baking soda & cream of tartar.
    There is a way round this though, you could whip the eggs until pale & creamy & fold in the flax & salt, eliminating the need for the raising agents. I havent tried it yet, but I will next bread making day

  37. Gretchen

    I love love love this flax bread!!! I live alone and have a hard time not snacking on it so much that its gone in 2 days! I am sugar free so instead of honey I used 2 packets of stevia and I didn’t use cream of tartar but only because I didn’t have any. Thank you so much for a great go-to faux bread!

  38. Mil

    Love this bread! Made it first time today and it’s perfect. Due to my digestive disorder I have to be grain free, but my little girl is allergic to nuts so this is a bread everyone can eat.
    Thank you so much for sharing these recipes Elana!!! Amazing!!

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top