Gluten free focaccia: delicious and easy to make

INGREDIENTS
220g (1 ½ cups) potato starch;
220g (1 ½ cups) rice flour;
80g (¼ cup) tapioca starch;
60g (3 tbsp) pea protein;
12g (3 tbsp) psyllium husks;
50g (2 ½ tbsp) sugar;
30ml (1 tbsp) olive oil;
5g (1 tsp) salt;
5g dry yeast;
500ml (2 cups) lukewarm water;
Green olives, coarse salt, and olive oil.

METHOD
1. In a large bowl add potato starch, rice flour, tapioca, pea protein, psyllium, yeast, and sugar. Whisk together until combined.
2. Pour in olive oil and water. Work the dough with a mixer (hook attachment) until it comes together and becomes sticky.
3. Place the dough into an oiled bowl and cover with a plastic wrap. Set aside for 1 hour.
4. Grease a baking pan with some olive oil and transfer the dough into it. Stretch the dough out to fill the pan completely, and add olives and coarse salt on top. 5. Set aside until doubled in size (approx. 1 hour).
6. After proofing bake at 160°C/320°F for 20 minutes, then raise the temperature to 190°C/374°F for an additional 10 minutes.
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