Make sure your hot water is between 105 and 110 degrees F. Add yeast, sugar, and 2 TBSP olive oil to the water. Stir and let it bloom for about 5 minutes. If it starts to look foamy on top, that means the yeast is active.
In a large bowl, or stand mixer, stir together the flour, baking powder, and salt.
Next, pour the yeast mixture into the flour mixture and stir until well combined. Since this is a gluten-free bread, the mixture will not look like a regular dough ball, more like a thick batter.
Cover bowl and let rise for about 1 hour.
Preheat oven to 400 degrees F and grease a baking sheet with cooking spray.
Pour the dough onto the baking sheet and gently press out using your hands, into an 8x10 rectangle shape. Use your fingers to poke dimples into the dough.
Drizzle the remaining olive oil and add rosemary, or whatever herb you would like on top.
Bake for about 25 minutes, or until desired brownness.
