In a large mixing bowl, add all of the dry ingredients and whisk to blend.
In a glass bowl, heat the almond milk so that it is lukewarm. (Make sure it is no hotter than 110º F or your yeast may die.)
Add yeast, oil, and honey to the almond milk and let it sit for 5 minutes.
Add eggs to the liquid and mix well.
Pour the wet ingredients to the dry ingredients and mix.
If making in a cast iron skillet: oil a large cast iron skillet and put the dough in. Spread the dough to cover the bottom of the skillet. Cover with plastic wrap so it doesn't dry out.
If making this more traditionally, place your dough on a parchment paper-lined cookie sheet and press into a circle. Cover with plastic wrap.
Let the dough rest in the pan for 1 hour.
If you are making this on a cookie sheet. Press the dough down to ¼ to ½ inch thickness. Dust the focaccia with gluten free flour blend. Use your fingers to make dimples in the dough.
Preheat oven to 375º F.
In a small dish, add your chosen toppings to the olive oil and mix. Use a basting brush to spread the oil mixture over the dough.
Bake for 20-25 minutes, or until golden and crusty. Baking time will vary slightly depending on how much you press your focaccia dough flat.