Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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In a large bowl, combine the gluten-free flour, salt, sugar, and instant yeast.
Add warm water and olive oil to the dry ingredients and mix until a smooth dough forms.
Cover the bowl with a damp cloth and let it rise in a warm place for about 30 minutes.
Preheat the oven to 425°F (220°C).
Grease a baking sheet with olive oil and spread the dough onto the sheet, pressing it out to your desired thickness.
Use your fingers to create dimples in the dough, then drizzle with more olive oil and sprinkle with rosemary and coarse sea salt.
Bake for 20-25 minutes or until golden brown.
Let it cool slightly before slicing and serving.

Store leftover focaccia in an airtight container for 1-2 days or freeze slices for up to 1 month. For best texture, reheat in a toaster oven.