Preheat oven to 350 degrees.

In a small bowl stir together the flax seed and warm water and let sit for 5 minutes or until the mixture gels up.

In a large mixing bowl combine the almond flour, 1 ½ teaspoons of salt, baking soda and minced rosemary. Add the flaxseed meal mixture (or eggs) and oil and stir to mix. The dough with be kind of wet and sticky. Dump the dough onto a piece of parchment paper large enough to cover a baking sheet. Top with another piece of parchment and roll until you have a rectangle about ¼ inch thick. Bake for 25 – 30 minutes or until the crust is lightly brown and firm.

While the crust is baking heat the honey with the rosemary sprigs over medium heat. Add the figs and stir, continue to cook for 4 -5 minutes or until the figs are warmed and the honey has thickened slightly. Take off heat and reserve. Leave the rosemary sprig in to infuse the honey.

When the crust is done, spread with the ricotta and then layer on the arugula. Using a slotted spoon, spoon the figs over the top of the flatbread then drizzle the honey over the figs. Sprinkle with some sea salt and black pepper and a few shavings of Parmesan cheese. Cut or break into pieces and serve.