Tip the focaccia mix into a mixing bowl. Pour 300 grams of tepid water or rice milk into the mix, beating with a whisk until you have a smooth, thick batter.
Add 50 grams extra virgin olive oil and combine until fully incorporated.
Add 6 grams of sea salt, and mix again.
Cover a tray with greased baking paper, pour the mix in, drizzle with extra virgin olive oil and leave in a warm place and leave to prove for 1 hour or until double in size.
Bake in a preheated oven at 230°C no fan (215°C fan) for 15-16 minutes, or until the focaccia is slightly golden - brown and cooked through.
Remove from the tray, drizzle over olive oil and sprinkle with salt flakes and leave to cool on a wire rack.
Slice, and serve warm.