Gluten-Free Focaccia

I don't wanted to blame the recipie at first but I have no idea where it went wrong. The only problem were the measurements. I have no idea what I did wrong, followed everything yet the dough was so dry I added double amount the water and a bit more oil (just half a tbps more), so I could work with it. After that everything went smoothly, it doubled in size and it looked gorgeous fresh out of the oven. Sadly it's unedible. Become way too oily, the taste was terrible (probably because of the gluten-free flour I used, othetwise I don't know why).

Took much longer than I expected, but was very nice when finally cooked.