This recipe is called "focaccia" because it is baked in that style—flat on a sheet pan, brushed with oil and then cut into squares or slices. However unlike traditional focaccia this recipe does not contain any yeast or flour. While the texture is not as chewy as traditional focaccia due to the absence of gluten, the incorporation of rosemary oil and flaky sea salt helps bear a very similar resemblance in flavor. The "bread" is delicious warm out of the oven or reheated in the toaster for a crispier crumble.

This focaccia uses ground flaxseeds in place of flour so is completely gluten free and very high in soluble fiber which is beneficial for lowering cholesterol and maintaining bowel regularity. Flaxseed is also a source of healthy polyunsaturated fat such as omega-3 fatty acids, the B-vitamin thiamin as well as manganese and magnesium.