Flaxseed Focaccia Bread
I LOVE BREAD! Did I say it loudly enough? If I had to list my top 5 foods, bread would definitely be up there; there’s nothing better than a fresh loaf of good quality bread (the seeded rye from my local bakery is to die for) sliced and spread with a thick layer of butter. My mouth is watering just typing this.
But there’s not a lot of nutritional value in bread, even the really good stuff and definitely not in the highly refined, preservative laden loaves that you find on the supermarket shelf. So when I saw this recipe on Leanne’s website I just had to try it. I’m a bit hesitant about making gluten free goods as I have had been so many disasters over the years, but I was thrilled with the way this bread turned out. Plus it was super simple to make too.
- 240g (2 cups) ground flaxseed - I used Linwoods milled organic flaxseed
- 1 tbsp gluten free baking powder
- 1 tbsp dried Italian herb mix
- 1 tsp salt
- 5 large eggs
- 125ml (1/2 cup) water
- 80ml (1/3 cup) olive oil
- Pre-heat the oven to 175C (350F).
- Lightly grease and line an 8 inch square baking tin, leaving the parchment paper hanging over the sides.
- In a large bowl mix together the flaxseed, baking powder, herbs and salt.
- Whisk the eggs, water and oil together until really foamy - this is key. A blender is ideal for this - I used my Nutribullet.
- Pour the liquid into the flaxseed mixture and stir gently with spatula until just incorporated. Set aside for 3 minutes. The mixture will thicken while it sits.
- Tip the mixture into your prepared tin. Spread into the corners and smooth the top with your spatula. Place in the oven and bake for 20 minutes until the top is golden.
- Remove from the oven and use the parchment paper to lift the bread out of the tin onto a wire cooling rack. Allow to cool for 5 minutes and then remove the paper and place back on the rack.
- Cool completely and then cut into 12 squares.
- This bread will keep well in an airtight container for 3-4 days and can also be frozen.