Rosemary Focaccia

Homemade Italian flat bread, flavoured with olive oil and rosemary.

Soft and full of flavour, it's a delicious addition to any sandwich, lunch or dinner.

  1. Grind up the flax seed, and chop up the rosemary.
  2. Preheat the oven to 190C.
  3. Mix the ground flax, coconut flour, baking soda and salt in a large bowl and set aside.
  4. In a smaller bowl, beat the yogurt, eggs, and honey together until combined.
  5. Pour the wet ingredients into the large bowl with the dry ingredients, and mix to combine. Let it sit for 1-2 minutes, allowing the coconut flour to soak up the access liquid.
  6. Spread about 19mm thick on a wax paper lined baking tray.
  7. Sprinkle with chopped rosemary.
  8. Bake for 10-12 minutes.
  9. Drizzle with olive oil, and sprinkle with rosemary salt.
  10. It tastes better after it cools a little. Store, sealed tight in a plastic bag in the fridge.