Gluten Free Rosemary Focaccia

1 T. yeast
3 T. warm water
1 c. sorghum flour
1/4c. cornstarch
1/4 c. tapioca flour
1 T. xanthan gum
4 T. olive oil
3 T. honey
1/2c. soy milk
1/4 tsp. salt
1 egg
1 T. Olive oil
1 T. sea salt
1 T. dried rosemary, crushed
1/2 c. sorghum flour(used for kneading and dusting)


In a bowl, dissolve the yeast in warm water. Cool till luke warm. In another bowl, stir in the sorghum. cornstarch,tapioca and xanthan gum together. Mix well to get out any clumps. In a small bowl combine the oil, honey, and soy milk. Stir this into the yeast. Then add salt and the egg to the yeast mixture. Gradually add flour mixture to the yeast mixture. Once everything is mixed, stir vigorously 10 seconds. Cover bowl with a dish towel and set in a warm place to rise for 1/2 hr. Once the dough has risen, use some sorghum flour to liberally dust a counter top or cutting board, your hands, and the dough itself. Knead the dough several times on the floured surface. Keep dusting with the extra flour if the dough becomes sticky. Once the dough becomes handle able, form it into a flat puffy round and place in grease cookies sheet or pie pan. Cover and let rise 1 hr. Heat oven to 375. Liberally brush top of the focaccia with olive oil and sprinkle with coarse alt and crushed rosemary. Bake for 15-20 min. until top is a rich golden brown. Tap the bottom of the loaf with your fingers it should sound hollow when the bread is done. Allow to cool slightly before cutting into wedges.