Place the warm water in a medium bowl with the sugar and sprinkle over the yeast, stir gently to dissolve then let it stand for 5-10 minutes until foamy.

In a bowl, mix the eggs, olive oil, honey, dried herbs, rice vinegar salt, garlic and ground pepper. Add the yeast and mix until combined.

Add the gluten free flour and Xanthan gum and slowly mix together, so the dough is sticky. Turn off the mixer and scrape the dough from the sides. Add the sundried tomatoes and mix faster for about three minutes. Then leave to stand for 5-10 minutes.

Put a little olive oil in a 9” round cake tin and grease the base and sides. Transfer the dough to the tin and turn it over to coat the other side with oil. Using your hands, gently pat the dough into an even layer in the tin. Pour the olive oil evenly over the top, cover with cling film and leave to rise at room temperature for 45 minutes.

Pre-heat the oven to 200°C, 400°F, Gas mark 6. Bake the focaccia for 20-25 minutes until golden brown. Cut into wedges and serve.