1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Gently heat the milk in a small pan over a low heat, until it’s warm to the touch, but not hot. Put the eggs, 2 tablespoons of the oil and the honey into a bowl, and whisk in the warmed milk.

2

In a large mixing bowl, combine the flour, yeast and xanthan gum, and make a well in the centre. Pour the milk mixture into the well and stir everything together to form a sticky dough.

3

In a small jug, combine the vinegar with the bicarbonate of soda and immediately add it to the dough, mixing thoroughly. Grease a baking sheet with ½ tablespoon of the oil and, using wet fingers, stretch and smooth the dough onto the baking sheet right up into the corners. Cover with lightly oiled clingfilm and leave in a warm place for 1½ hours, or until doubled in size.

4

Once 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, drizzle the entire loaf with the remaining 2 tablespoons of olive oil and sprinkle over the sea salt. Bake for 25-30 minutes or until golden and cooked through. Serve warm.