Mix the focaccia flour and 300g of tepid water or non dairy milk (ideally rice milk), until a smooth dough is formed.
Add 15 gr extra virgin olive oil and mix again until it is incorporated into the mix. Add 10gr of sea salt, mix until it is incorporated.
Cover a 30 x 20 cm focaccia tray with greased baking paper, drizzle it with oil, pour the mix in the tray. Now drizzle the top of the focaccia with more oil and leave in a warm place until the dough has doubled in size (minimum 1 hour).
Bake in a preheated oven at 230°C/ Fan 215°C for 15-16 minutes.
Remove from the tray and leave to cool for at least 15 minutes on a wire rack.