Dissolve yeast and sugar in water at room temperature.
Put the flour in a bowl and pour the yeast water in the center.
Start mixing, then add salt and oil and continue mixing until a homogeneous mixture is obtained.
The dough you get will be quite liquid.
Cover the bowl with a clean cloth and let it rise for 2 hours (or until doubled) in the oven turned off.
Brush a non-stick mold with oil, pour the mixture into it (which will be even softer after rising), brush with an emulsion of water and oil, sprinkle with coarse salt and rosemary and let it rest for another hour.
Then cook at 230-240 ° C for about 20 minutes in a preheated ventilated oven.
The gluten-free focaccia is ready: at least let it cool down before cutting it into slices and serve.
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