Preheat your oven to the proofing setting or to 200°F. Once it gets to 100°F, turn off your oven.

In a large bowl, combine the gluten-free all-purpose flour, instant yeast, gluten-free baking powder, and salt. Stir to combine the ingredients.

Add the honey or sugar to the warm water and stir until it is dissolved.

Pour the warm water and honey or sugar mixture into the gluten-free flour mixture and mix with your mixer on low. (I used my stand-up mixer with the paddle attachment).

Pour ½ cup of olive oil and apple cider vinegar into the dough mixture and mix on low speed for 1-2 minutes until the dough starts to form. The dough will be sticky.

Place the dough in a greased ovenproof bowl (I used olive oil cooking spray) and cover it with plastic wrap. Cover the bowl with a kitchen towel and place in the warm oven for 30 minutes to rise.

Remove the dough from the oven and preheat the oven to 400°F.

Pour 1 tablespoon of olive onto the middle of a baking sheet.

Turn the bowl over on top of the greased baking sheet. Gently pat the dough into an 8x10-inch rectangle about 1-inch thick.

Use your fingertips to press down lightly into the dough to form the dimples in the dough.

Drizzle another tablespoon of olive oil over the dimpled dough. Sprinkle the top of the dough with salt and the chopped rosemary (or your herbs of choice).

Bake on the top rack of the oven for 20 minutes.

For a golden-brown crust, set your oven to broil, and broil the bread for 30 seconds to 1 minute. Please watch your oven because every broiler is different and you could over-crisp the focaccia.