Preheat the oven to 425°F (220°C) and lightly oil the baking pan with 1 tablespoon extra-virgin olive oil.

Combine the active dry yeast with 1 1/2 cups warm water and let it stand for 5 minutes until foamy.

Mix the rice flour, potato starch, psyllium husk, 1 teaspoon Italian seasoning, and 1/2 teaspoon salt in a bowl.

Stir the yeast mixture and 2 tablespoons extra-virgin olive oil into the dry ingredients until a thick sticky dough forms.

Press the focaccia dough into the prepared baking pan and drizzle its surface with 1 tablespoon extra-virgin olive oil.

Bake the focaccia for 35 to 40 minutes until golden and firm, then cool slightly in the pan.

Chop the yellow tomatoes, eggplant, bell pepper, shiitake mushrooms, oil-cured olives, and fresh basil.

Sauté the eggplant, bell pepper, and shiitake mushrooms in 1 tablespoon extra-virgin olive oil over medium-high heat until tender and browned.

Add the chopped yellow tomatoes, oil-cured olives, Chianti wine, white balsamic vinegar, 1 teaspoon Italian seasoning, and 1/2 teaspoon salt to the pan.

Simmer the yellow tomato mixture for 12 minutes, then crush the tomatoes with the wooden spoon to create a rustic sauce.

Bring a pot of salted water to a boil and cook the gluten-free spaghetti according to its package timing until al dente.

Drain the gluten-free spaghetti through the colander and toss it with the yellow tomato sauce and sautéed vegetables.

Finish the pasta with the chopped fresh basil, juice of 1 lemon, and 1 tablespoon extra-virgin olive oil.

Chop the 2 mangoes and place them in a large bowl with the spring mix.

Toss the salad with juice of 2 lemons, 1 tablespoon extra-virgin olive oil, mango balsamic vinaigrette, and the remaining 1/2 teaspoon salt.

Slice the warm gluten-free focaccia and serve it alongside the yellow tomato spaghetti and mango spring salad.

Serve the meal with Chianti wine and Cabernet Sauvignon; offer wasabi as an optional spicy condiment.