Dissolve the dry yeast in 1 1/4 cups of warm water and let it stand for 5 minutes to activate.

In a stand mixer bowl, combine potato starch, sweet white sorghum flour, tapioca flour, white rice flour, xanthan gum, baking powder, and salt.

Mix the dry ingredients at medium speed until well blended.

Add the yeast mixture, 3 tablespoons of olive oil, 1 teaspoon of finely chopped fresh rosemary, cooked and grated Yukon Gold potato, and a large egg to the dry ingredients.

Beat the mixture until all ingredients are thoroughly combined.

Gently fold in the chopped pitted kalamata olives and minced garlic into the batter.

Coat a large bowl with cooking spray and spoon the batter into the prepared bowl.

Cover the bowl with plastic wrap and let the dough rise in a warm place (85°F) for 45 minutes, or until it has doubled in size.

Preheat the oven to 400°F.

Turn the risen dough out onto a baking sheet that has been coated with cooking spray.

Shape the dough into an 11-inch round.

Brush the top of the bread with the remaining 1 tablespoon of olive oil.

Sprinkle the top of the dough with the remaining 2 teaspoons of fresh rosemary and the grated fresh Parmesan cheese.

Bake the focaccia at 400°F for 35 minutes, or until it is golden brown and the loaf sounds hollow when tapped.