Ammonia smell in flax meal foccacia bread

Hi everyone (hi me),

I'm going to poke the group with a low-carb topic to see if there is
still life somewhere in here

So,

I think many of you make the "flax meal foccacia bread".
I never recall why I never make more that what I do, and each time, I
recall the reaseon when eating it:
I'm not so found of the ammonia smell. You know, the smell that you get
when too much egg encounters too much baking powder. Yerk....

So, is there a trick to avoid this? I wan't believe that all the people
who love this recipie do not feel the dead fish fragrance (I'm
exagerating, but it gets a good deal of concentration not to focus on it).

THx for your advice,

Huey