RACHEL LETT
Focaccia is salty, packed with rosemary and loves olive oil. This flaxseed version does exactly that, and a great alternative to your regular focaccia. If that wasn’t enough, flaxseed is bursting with anti-inflammatory, omega-3s, which will keep your brain in tip-top shape!
Flaxseed Focaccia
SERVES 10
240g flaxseed, milled
2 sprigs rosemary
1 teaspoon baking soda
3 eggs
185ml unsweetened almond milk (or alternative nut milk)
1/2 unwaxed lemon (zest and juice)
4 tablespoons olive oil
flaky salt like maldon
olives (optional)
Ingredients
Preheat the oven to 180°C (356°F) and line a 20cm x 25cm baking tray with greaseproof
Finely chop one sprig of rosemary. Add to a large bowl along with the flaxseed, baking powder, a pinch of salt and mix to combine.
In a jug, whisk together the almond milk, eggs, lemon zest, lemon juice and olive oil.
Add the wet ingredients to the dry, mix well, and immediately add to the pre-lined tin (the baking soda will react with the acid and begin to rise). Spread evenly, and top with olives, sprigs of rosemary, flaky salt and a drizzle of olive oil. Bake for about 25 minutes until golden and sounds hollow when tapped.
Place on a rack and allow to cool. Or, if you can’t wait, serve hot with a slather of butter or a dunk of olive oil.