Gluten-Free Tomato and Leek Focaccia

Ingredients

• 1 1/2 cups (360g) warm water (105°F/41°C to 110°F/43°C)
• 4 teaspoons (16g) granulated sugar, divided
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
• 3 1/3 cups (465g) gluten-free all-purpose flour (see note 1)
• 2 tablespoons (11g) dry milk (see note 2)
• 4 teaspoons (12g) kosher salt (see note 3)
• 1 tablespoon (9g) xanthan gum (see note 4)
• 1 1/4 teaspoons (6.25g) baking powder
• 1/4 cup (57g) olive oil
• 2 tablespoons (28g) olive oil
• 1 cup (140g) cherry or grape tomatoes, halved
• 1 tablespoon (3g) minced fresh oregano
• 1/4 teaspoon ground black pepper
• 3 tablespoons (15g) sliced leek (white and light green parts only)
• Garnish: flaked sea salt, chopped fresh oregano