In a small bowl, combine warm water and honey, stirring gently. Sprinkle the active dry yeast on top and allow it to sit undisturbed for about 5 minutes until frothy.

In a large mixing bowl, combine the gluten-free all-purpose flour blend and salt. Pour in the yeast mixture and 2 tablespoons of olive oil. Mix until a thick batter forms.

Transfer the dough into a greased 9x13 inch baking pan. Press down and dimple the surface with oiled fingers.

Drizzle olive oil over the dimpled dough surface and sprinkle dried rosemary and sea salt flakes.

Cover the baking pan with a towel and place it in a warm area to rise for about 20 minutes.

Preheat your oven to 400°F (200°C).

Once the dough has risen, bake in the preheated oven for 25-30 minutes until golden-brown.

Remove from oven, allow to cool slightly, then slice and serve warm.