Preheat your oven to 240C.
Combine the gluten-free flour, instant yeast, gluten-free baking powder, and salt in a large bowl.
Combine the warm water with sugar and your instant yeast and stir to make sure it has dissolved. Leave it to stand for 10 minutes to activate.
Add your yeast mixture and pour into your gluten-free dry ingredients and work into a dough.
Pour the olive oil into the dough mixture and knead. You are making focaccia so expect a sticky dough!
Add 1 tbsp of olive oil onto a baking sheet or cake tin and stretch and press your dough onto it, cover with clingfilm and leave to prove for 1-2 hours until it has doubled in size.
Press down your decorative elements gently into the dough and make slight traditional dimples with your fingers. Drizzle the remaining tablespoon of olive oil over the top.
Bake at 240C on the middle shelf. Do keep an eye on your decorative elements! If they look like they are getting a little toasty before the dough has cooked, simply place a sheet of tin foil on top to protect them and prevent them from catching.
After 20 minutes begin to check your focaccia, remove it from the oven when it has a crust that you like. Leave to cool on the sheet when cooked to absorb any remaining olive oil.