In a small bowl, combine 1 cup of warm water heated to about 110°F with 1 tablespoon of honey. Sprinkle 2 teaspoons of active dry yeast over the top and let it sit for 5–10 minutes until it becomes frothy.

In a large mixing bowl, whisk together 3 cups of gluten-free all-purpose flour blend and 1 teaspoon of salt. Create a well in the center.

Pour the frothy yeast mixture along with 2 tablespoons of olive oil into the well of the flour blend. Mix until a thick, sticky batter forms.

Grease a 9x13 inch baking pan with olive oil. Spread the dough evenly across the bottom of the pan and dimple the top with your fingers.

Drizzle additional olive oil over the surface of the dough, sprinkle with 1 tablespoon of dried rosemary and sea salt flakes. Cover loosely and let it rise for about 20 minutes.

Preheat your oven to 400°F (200°C). Bake the focaccia for 25–30 minutes, or until golden brown.

Once baked, cool in the pan for about 10 minutes, then transfer to a wire rack to cool slightly before slicing.