Preheat the oven to 350°F.

In a small skillet over low heat, combine 3 tablespoons of the olive oil, the minced garlic, and 1 tablespoon of the chopped rosemary. Warm for about 2 minutes, just until the garlic and rosemary are highly aromatic. Do not let the garlic brown. Remove from the heat and set aside to cool.

Line a 9 x 9-inch square baking pan with parchment paper, leaving some overhang on two sides to make the focaccia easy to lift out.

Brush the parchment with 1 tablespoon of the remaining plain olive oil. Sprinkle ¼ cup of the Parmesan evenly over the oiled parchment. This creates the crispy Parmesan layer on the bottom of the focaccia.

In a large bowl, whisk together the BareOrganics Golden Milled Flax Meal, baking powder, and fine sea salt.

In a separate bowl, whisk the eggs, water, and remaining olive oil until well combined and slightly foamy.

Pour the wet ingredients into the flax mixture and stir until a uniform batter forms. Let the batter sit for 3 to 5 minutes. The flax meal will absorb some of the liquid and the batter will thicken.

Spoon the thickened batter into the prepared pan, being careful not to disturb the Parmesan layer underneath. Use a damp spatula to gently spread the batter evenly into the corners.

Drizzle the cooled garlic-rosemary oil evenly over the top.

Using your fingertips, press deep dimples throughout the surface of the batter, pressing down toward the Parmesan layer without disturbing the parchment.

Sprinkle the remaining ¼ cup Parmesan, remaining 1 tablespoon chopped rosemary, and flaky sea salt evenly over the top.

Bake for 22 to 26 minutes, or until the focaccia is deeply golden on top and the edges are crisp.

Let the focaccia cool in the pan for 10 minutes. Use the parchment overhang to lift it from the pan and transfer it to a wire rack or cutting board.

Cut into 9 squares and serve warm or at room temperature.