This focaccia is what I made as a place to spread the very spicy and complex mustards that Jacob brought along homemade the night before. He posted the recipes for those on his blog (which you should be reading) and so here is the bread to go along with it.
They worked out really well together. The bread was just moist and hearty enough to be a perfect base for the mustard. I was surprised that it was so good for such an embarrassingly easy recipe, this is rarely the case for gluten free bread after all. This bread was also a nice place to spread cheese. Next time I may even try spreading it in a cookie sheet to make a thinner crisper bread that's more crostini like.
The wheat eaters at the party had no idea this was sans gluten and the plate of focaccia disappeared faster than you could say “mustard seed.” I'd say that counts as successful party food.
Flax Seed Foccacia
2 cups flax meal
1 teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon sea salt
1 tablespoon agave nectar
5 eggs, whisked
1/2 cup water
1/3 cup olive oil
In a large bowl combine flax meal, baking soda, cream of tartar and salt.
In a smaller bowl, mix together agave, eggs, water and olive oil.
Stir wet ingredients into dry, mixing well, then allow to stand for 2-3 minutes so that batter thickens. Pour batter into a greased 11 by 7 or larger glass baking dish. Bake at 350° for 20 minutes or so until a knife comes out clean
Cool. Cut into squares. Slather in extremely spicy and delicious mustard a la Jacob.
Original recipe from Elana's Pantry.