Preheat the oven to 484°F (250°C). Line a baking sheet with parchment paper or silicone baking mats and set aside.

Put lukewarm water and gluten-free bread flour in a medium bowl. Mix with a wooden spoon or silicone spatula for 1-2 minutes until the dough is shaggy and the flour all incorporated. Add the salt, olive oil, rosemary and oregano and mix lightly. Transfer the dough onto a lightly floured surface and knead for 2-3 minutes until the dough is smooth and sticks slightly to the hand.

Shape the dough into a 10-inch (25 cm) log. Cut into 6 equal pieces. (Just eyeball it– doesn’t need to be perfect!) A knife or bench scraper are helpful for cutting the dough. Shape each piece into a ball. On a lightly floured surface with floured hands and working with one ball at a time. Gently, using your fingers, flatten a ball into a 5-inch circle, about 1/4 thick then place on the prepared baking sheet. You can use a floured rolling pin for this too. Repeat with remaining balls.

Prick the flattened dough with a fork all over the dough or in neat little rows.

Bake for 15 minutes or until the sides of the bread are browned to your liking. When the bread is already baked, use a pastry brush and brush the top of bread with olive oil while they are hot.