Place the grated cauliflower in a microwave safe bowl and cover loosely; microwave for about 5 minutes on high or until super tender. Let the cauliflower cool for a few minutes until it can be handled safely and then squeeze as much water out of it as you possibly can.
Throw the cauliflower into a bowl, along with the rest of the ingredients listed under "Dry Ingredients". Mix with a large whisk until well combined.
In a separate bowl, add all the ingredients listed under "Wet Ingredients" and again, whisk until well combined and slightly frothy.
Add wet ingredients to dry and mix delicately with a rubber spatula to combine. Pour onto the reserved baking sheet and spread as evenly as possible. Garnish with sliced green olives and chopped rosemary, then drizzle 2 tablespoons of the olive oil.
Place your bread in the oven and immediately lower the temperature to 375F; bake for 20 minutes or until top becomes the most beautiful shade of golden.
As soon as the bread comes out of the oven, dribble the remaining 2 tablespoons of olive oil all over its surface (or more if you want, the bread will soak it right up), then transfer your focaccia onto a cooling rack
Let the bread cool for 10-15 minutes (if you can!) and then cut it into 12 pieces.
Olive and Rosemary Faux’caccia https://thehealthyfoodie.com/olive-rosemary-fauxcaccia/