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Flaxseed Focaccia

Preparation time: 

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!


1 slice

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 180°C (356°F) and line a 20cm x 25cm baking tray with greaseproof
    2. 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.
    3. In a jug, whisk together the almond milk, eggs, lemon zest, lemon juice and olive oil.
    4. 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.
    5. 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.

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