1

Preheat the oven to 180°C. Gently heat the milk in a small pot over a low heat, until it’s warm to the touch, but not hot. Whisk eggs, 1½ tablespoons of the oil and honey in a medium bowl until combined. Whisk in the warmed milk.

2

Combine flour, yeast and xanthan gum in a large bowl and make a well in the centre. Pour the milk mixture into the well and mix with a wooden spoon until mixture forms a sticky dough. In a small measuring jug, combine vinegar and bicarbonate of soda and immediately add it to the dough. Bring dough together with your hands.

3

Using a pastry brush, brush a shallow-sided baking tray with 1½ teaspoons of the oil. Using wet fingers, stretch and smooth the dough onto the baking tray, right up into the corners. Lightly spray the dough with oil and cover with plastic wrap. Leave in a warm place for 1½ hours, or until doubled in size.

4

Once the dough has risen, use the end of a wooden spoon, dipped in gluten-free flour, to make random holes in the dough. Poke small sprigs of the herbs in each hole, then drizzle the entire loaf with the remaining olive oil and sprinkle over the sea salt. Bake for 25-30 minutes, until golden and cooked through. Serve warm.