Gluten-Free Beer Focaccia

In a bowl, mix the gluten free flour with the tapioca flour.

Dissolve the fresh brewer's yeast in the warm water along with the honey.

Add the yeast and honey mixture to the flours and mix.

Pour in the gluten-free beer and extra virgin olive oil, continuing to mix until a homogeneous dough is obtained.

Add the salt and knead for a few minutes.

Let the dough rise covered with a damp cloth for about 1 hour.

Spread the dough on a baking tray greased with extra virgin olive oil.

Sprinkle the surface with oil, coarse ground salt, and rosemary.

Bake in a preheated oven at 200°C for about 25 minutes or until golden.

Enjoy it warm with your chosen gluten-free beer!