Mix the water, yeast & agave in a owl & leave to activate.
In a large mixing bowl mix together the flours, psyllium & salt. Make a well in the centre.
Once the yeast has started to bubble add it into the well with the oil & vinegar. Mix well with a whisk till the mix is smooth.
Pour the mix into as oiled a baking tray (or one lined with baking paper) and turn your oven on to 190 degrees Celcius.
Set the tray above the oven or any other warm spot and let it rise for 30 to 45mins.
Take the extra olive oil, drizzle on the top & sprinkle with the extra salt.
Bake the loaf for 40mins.
Turn it at the half way point if you have an uneven oven.
Now for the hard part!!!
It will smell amazing and you will want to rip it open as soon as it comes out of the oven but unfortunately if you do you will be left with a sticky doughy bread.
You will need to cool the loaf on a rack for at least 30 mins (an hour is best) to achieve a nice fluffy bread texture.
If you want to add tomatoes or any other topping (Olives, Potato, Aubergine, Cheeze) to your focaccia I would recommend doing it last minute just as you are about to put it in the oven.