Quick prep: Mix all the dry ingredients, including the guar gum, then gradually add the milk while stirring with a spoon. Add the olive oil and mix until the batter is smooth.

Mix the baking soda and cream of tartar with 2 teaspoons of milk and stir with a teaspoon; it will foam. Gently fold this mixture into the dough until evenly combined.

Line a pizza or focaccia pan with parchment paper and pour in the batter, spreading and smoothing it out evenly.

Preheat the oven to 410–430°F (210–220°C) on the bake setting. Bake for 15 to 18 minutes max. Make sure the oven is hot before you start, since you need to bake the focaccia right after spreading it in the pan because of the instant yeast.

Bake for half the time, about 5–7 minutes. Then remove from the oven, add your chosen toppings, and finish baking.

Absolutely delicious! I topped mine with zucchini, bell peppers, and mozzarella (julienne 1 zucchini and 1 bell pepper, season with salt and olive oil, microwave on high for 2–3 minutes, then spread on the focaccia).