Gluten-Free Christmas Focaccia Wreath

Mix flour, yeast, salt, honey, warm water, and 2 tablespoons of the olive oil in the bowl of a stand mixer on low speed for five minutes. The dough is sticky. Stop the mixer and scrape the sides of the mixing bowl, as needed.
Form the dough into a ball. Coat the dough ball with 1 tablespoon of olive oil to prevent sticking. Cover the bowl with plastic wrap or a lid, and let the dough rise in the refrigerator for 12-24 hours until it doubles in size.
Remove the dough from the refrigerator. Preheat oven to 400℉. Prepare the cast-iron skillet by drizzling 1 tablespoon of olive oil in a circle on the bottom of the pan, where the wreath-shaped dough will go.
Place the dough ball in the skillet. Use your fingers to make a hole in the center of the dough, forming the wreath shape, and pushing the dough to the edges of the pan. Use your fingertips to dimple the top of the dough.
Lay the sprigs of rosemary in a circle around the wreath. Place the tomatoes around the wreath. Sprinkle minced garlic and sea salt flakes. Then drizzle the remaining tablespoon of olive oil over the top of the focaccia.
Bake at 400℉ for approximately 30 minutes, until the focaccia is golden brown. Remove from the oven.
Let the focaccia cool for about 15 minutes before serving warm.