Garden Gluten-Free Focaccia

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , In a large bowl or the bowl of your stand mixer, combine the flour, sugar, yeast, salt, water, and 2 tablespoons (25g) of the olive oil. , Beat everything together to make a soft, smooth, sticky dough., Cover the bowl and allow the batter to rest for 10 minutes. , Grease a 9” x 13” pan with the remaining 2 tablespoons (25g) of olive oil.  , To shape the focaccia: Scrape the batter into the pan. Using your very well-greased hands, gently smooth the dough to the edges of the pan, dimpling it with your fingertips as you go. , Cover the pan and let the focaccia rise until puffy, about 1 hour. , Toward the end of the rise time, preheat your oven to 400°F. , To bake the focaccia: Sprinkle the top of the focaccia with the herbs, salt, seasonings, and/or diced tomato or other vegetables. Bake until golden brown, about 35 to 40 minutes.  , Remove the focaccia from the oven and transfer it to a rack. Let it cool slightly before slicing and serving slightly warm., Storage information: Store leftover focaccia, well wrapped, at room temperature for a day or two (though it's best the same day it's made). To serve leftovers, reheat slices in the toaster or in a preheated 350°F oven just until warmed through.