Whisk together gluten-free all purpose flour, almond flour, baking powder, and salt in a large bowl and set aside.
Add the warm water (120°-130°F), active dry yeast, sugar, and olive oil into a small bowl and stir to combine. Set the mixture aside for at least 15 minutes, or until the yeast blooms, or appears to have foam on the top.
Add the yeast mixture into the large bowl with the flour. Mix well until thoroughly combined. You will notice that the dough is closer to batter in appearance. This is completely okay! No need to worry or knead the dough!
Using a clean towel or plastic wrap, cover the bowl, and set it aside to rise. Try to keep the dough in a warm place. Let the dough rise for at least an hour. You will notice that the dough has doubled in size.
Drizzle 1 tbsp of olive oil onto a baking sheet and spread evenly. Pour the dough onto the prepared baking sheet. Spread the dough into a rectangular shape until it is spread evenly. The size should be about 8 X 11” and ¾ inches thick.
Add your toppings to the dough. If you are using pitted olives, gently press the olives into the dough. Sprinkle rosemary and garlic onto the dough. (If you want to press dimples into the focaccia, do so with lightly oiled fingers right before it goes into the oven.)
Set the dough aside and let it rest one final time for 30 minutes. During this time, preheat the oven to 400°F.
Remove the cover from the dough. Drizzle 2 tbsp olive oil onto the focaccia dough. Transfer to the oven and bake for 25-30 minutes or until golden brown.
Remove the dough from the oven. Let it cool for about 5 minutes. Top with sea salt and cut into squares. Serve & Enjoy!