In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.

In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if needed), and salt.

Pour the yeast mixture and olive oil into the dry ingredients. Mix until you have a smooth, slightly sticky dough.

Cover the bowl with plastic wrap and let the dough rise in a warm place for about 60- 90 minutes. (it should be about double in size)

Pour 1 tablespoon of olive oil into your 10.25-inch skillet or 8x10 baking tray. Make sure you spread the oil evenly on its surface.

Using wet hands, spread the dough evenly in the pan. Gently make dimples in the surface with your fingers. Then, using a spoon, add drops of pesto onto the focaccia bread. Pour 1 tablespoon of olive oil on top of the bread and sprinkle with salt.

Cover the skillet or tray with a clean kitchen towel and let the dough rise in a warm place for about 20 minutes.

Preheat your oven to 400°F (200°C).

Bake for 25 minutes or until the focaccia is golden brown and cooked through. Broil for 30-60 seconds for an even more golden brown top.

Allow it to cool for 5-10 minutes before slicing.