Activate the yeast

• Whisk the lukewarm water with the sugar and instant yeast.
• Let stand until slightly foamy.

Make the dough

• Whisk the gluten-free flour blend, psyllium husk powder and salt in a mixing bowl.
• Pour in the yeast mixture and a splash of olive oil.
• Mix until a thick, sticky dough forms.

First rise

• Cover the bowl and let the dough rise in a warm spot until visibly puffed.

Shape in the dish

• Generously oil a baking dish with olive oil.
• Transfer the dough and spread it gently to the edges with oiled hands.
• Dimple the surface with your fingertips.

Second rise

• Cover and let the dough rise again until puffy.

Top and bake

• Drizzle the focaccia generously with olive oil and scatter with rosemary and flaky sea salt.
• Bake at 220 °C until golden, crispy on the edges and cooked through.

Cool and serve

• Slide the focaccia out of the dish onto a rack.
• Cool slightly before cutting so the crumb sets.