Kalamata Olive And Rosemary Focaccia

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 1/4 cups warm water (100u0b0 to 110u0b0)
• 3.9 ounces potato starch (about 3/4 cup)
• 3.15 ounces sweet white sorghum flour (about 3/4 cup)
• 3.15 ounces tapioca flour (about 3/4 cup)
• 2.6 ounces white rice flour (about 1/2 cup)
• 1 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup olive oil, divided
• 3 teaspoons finely chopped fresh rosemary, divided
• 1 Yukon Gold potato, cooked, peeled, and grated
• 1 large egg
• 1/2 cup chopped pitted kalamata olives
• 2 garlic cloves, minced
• Cooking spray
• 2 tablespoons grated fresh Parmesan cheese

1. Dissolve yeast in 1 1/4 cups warm water in a small bowl; let stand 5 minutes.
2. Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, xanthan gum, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment; beat at medium speed until blended. Add yeast mixture, 3 tablespoons oil, 1 teaspoon rosemary, potato, and egg; beat until blended. Gently fold in olives and garlic.
3. Spoon batter into a large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85u0b0), free from drafts, 45 minutes or until doubled in size.
4. Preheat oven to 400u0b0.
5. Turn dough out onto a baking sheet coated with cooking spray; shape into an 11-inch round. Brush top of bread with 1 tablespoon oil. Sprinkle with 2 teaspoons rosemary and cheese. Bake at 400u0b0 for 35 minutes or until golden brown and loaf sounds hollow when tapped.

yeast, warm water, potato starch, sweet white sorghum flour, tapioca flour, white rice, xanthan gum, baking powder, salt, olive oil, fresh rosemary, gold potato, egg, olives, garlic, cooking spray, parmesan cheese

Taken from www.myrecipes.com/recipe/kalamata-olive-rosemary-focaccia (may not work)