In a large mixing bowl, whisk together 2 cups of gluten-free 1:1 flour, 1 tablespoon of baking powder, and 1 teaspoon of kosher salt until well blended.

In a separate bowl, combine 1 cup of warm water, 2 teaspoons of instant yeast, and 1 tablespoon of sugar or agave. Stir to dissolve and let it bloom for about 3-5 minutes.

Once the yeast is bubbly, pour the mixture into the bowl of dry ingredients along with 2 tablespoons of olive oil. Stir vigorously until fully combined.

Lightly grease an 8x8 or 9x9 baking pan and line it with parchment paper. Pour the focaccia batter into the pan.

Cover the pan with a clean kitchen towel and let it rise in a warm area for about 30 minutes to 1 hour.

Preheat your oven to 400°F (200°C). Use your oiled fingers to gently dimple the surface of the batter.

Sprinkle fresh rosemary, vegan parmesan, flaky sea salt, and black pepper over the dimpled batter.

Slide your pan into the preheated oven and bake for 25-30 minutes. Let it cool in the pan for 10-12 minutes before slicing.