Tip the focaccia mix into a mixing bowl. Pour 300 grams of lukewarm water or rice milk into the mix, beating with a whisk until you have a smooth, thick batter. Add 40 grams (3 tbsp) extra virgin olive oil and combine until fully incorporated. Add 6 grams (2 tsp) of sea salt, and mix again.
Cover a tray with greased and oiled baking paper, pour the mix in, drizzle with extra virgin olive oil and leave in a warm place to prove for 1 hour or until double in size.
Bake in a preheated oven at 230°C no fan (215°C fan) for about 16 to 20 minutes. The focaccia is ready when it sounds hollow and is firm underneath.
Remove from the tray, drizzle over extra virgin olive oil and sprinkle with sea salt flakes and leave to cool on a wire rack. Slice, and serve warm.