In a medium bowl, combine the gluten-free flour blend, salt, and sugar by whisking them together until thoroughly mixed.

In a separate bowl, mix the active dry yeast with about 1 cup of warm water and let it sit for about 5 minutes until frothy.

Pour the frothy yeast mixture and 2 tablespoons of olive oil into the bowl of dry ingredients and stir until the batter comes together.

Grease a 9x9 inch baking pan generously with olive oil and transfer the dough into the pan, spreading it evenly.

Cover the pan with a clean towel and place it in a warm location for about 30 minutes to rise.

Preheat your oven to 375°F (190°C) while the dough is rising.

Once the dough has risen, use your fingers to gently dimple the surface, drizzle with olive oil, and sprinkle on any toppings.

Bake in the preheated oven for 20–25 minutes until golden brown and hollow-sounding when tapped.

After baking, allow the focaccia to cool in the pan for about 5 minutes, then transfer it to a wire rack to cool completely.