Aran Goyoaga's Gluten-Free Rosemary Focaccia

Make the sponge. In a medium bowl, stir together the sorghum flour, millet flour, and yeast. Pour in the water and whisk until smooth. Cover with a kitchen towel and proof until the sponge rises up creating a dome and it has a mousse-like texture, about 45 minutes.

Make the dough. Add the water, olive oil, and vinegar to the bowl with the sponge and whisk together. Whisk in the psyllium and let it gel for 5 minutes. In a stand mixer, stir together the tapioca starch, potato starch, sugar, and salt. Add the gelled sponge mixture. Snap on the dough hook and mix on medium speed until the dough comes together and is smooth, 3 to 4 minutes. Transfer the dough to a work surface and knead it a few times to smooth out the surface.

Proof the dough. Drizzle the bottom of a 9-inch (23 centimeter) square pan with 2 to 3 tablespoons of olive oil. Place the dough inside the pan and flatten it with your hands until it nearly reaches the edges and is about ¾ inch (2 centimeter) deep. Using your fingers, dimple the surface of the dough, making deep indentations. Cover the pan with a kitchen towel and proof until nearly doubled in size, 45 minutes to 1 hour.

Preheat the oven. Position a rack in the bottom third of the oven and preheat the oven to 425°F (220°C).

Top and bake the focaccia. Drizzle the top of the focaccia with more olive oil. Gently dimple the top of the focaccia with your fingertips. Sprinkle with rosemary, thyme, flaky salt, and black pepper. Bake the focaccia for 45 to 50 minutes, until the surface is a deep golden brown. If the surface becomes too dark after 35 minutes, tent it with aluminum foil. Drizzle the focaccia with a bit of olive oil for extra shine when it comes out of the oven.

Cool the focaccia. Let the focaccia cool in the pan for 10 minutes, then slide it onto a wire rack to cool completely before cutting. It is best eaten the same day.