Flax Focaccia that Transforms into Parsely Rosemary Bruschetta

This is a great recipe, which I adpated from Elana's Pantry, which she adapted from her friend, Laura Dolson. Isn't that the life of recipes, anyway? I love that we each one adapt them to suit our needs! This is a low carb bread, which you may eat alone, or incorporate into the following recipe for a savory treat.
Of course you know that flax seed is super healthy, great source of fiber and EFAs, and tasty, too. I make my own meal from fresh flax seeds. These keep well in the freezer. Hope you like the bread!

Flax Focaccia Bread Base
2 cups flax meal
2 tsp baking soda
1 tsp cream of tartar
1 tsp sea salt
1 tbsp agave nectar
5 eggs, whicked
1/2 cup water
1/3 cup olive oil

In a large bowl, combine the falx 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 ingredient, mixing well, then allow to stand for 2/3 minutes so that the batter thickens. Pour batter into a 9 1/2 by 11 inch dish. Make sure that dish is lightly coated with oil to prevent sticking. bake at 350 degrees or so, until an inserted knife comes out clean.
Remove from oven and cool.

Rosemary Parsely Garlic Topping
1 batch of Flax Focaccia
1 small onion, minced
1/4 cup parsely, finely chopped
1 tablespoon rosemary, minced
2 cloves garlic, minced
1/4 cup olive oil
pinch unrefined sea salt

Slice focaccia bread into squares and place on a parchment lined baking sheet. In a small bowl, combine onion, parsely, rosemary , garlic and olive oil. Spoon mixture onto squares, add a bit of salt and bake at 350 degress until onions are browned. Remove from the oven. Bread will be crunchy. Drizzle more olive oil if desired. Serve warm from the oven.