Flax Focaccia Bread Base with Rosemary Parsley Topping

To make the 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 to 3 minutes so that batter thickens.

4. Pour batter into an 11 x 7-inch Pyrex baking dish.

5. Bake at 350° for 20 minutes or so until a knife comes out clean.

6. Remove from oven and cool.

To serve with Rosemary Parsley topping:

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. Bread will be crunchy; drizzle with more olive oil if desired.

6. Serve.