Place the water in a small dish or measuring cup and stir in sugar and yeast. Allow to sit for 5 to 10 minutes, until the mixture is foamy.
While the yeast is resting, mix together flour, xanthan gum, rosemary, and salt in the bowl of a stand mixer.
In a separate bowl, beat the egg and add 6 tablespoons of olive oil. Add the yeast mixture and mix well.
Add the liquid to the flour mixture, and beat well in a stand mixer for 3 to 4 minutes. The dough should come together, but will remain sticky.
Line a 9-inch cake pan with parchment paper, and transfer the dough to the pan. Using flour coated hands, carefully press the dough down into the pan.
Brush with the remaining tablespoon of olive oil and sprinkle with rosemary, salt and pepper.
Cover and allow to rise in a warm place for 35 minutes.
Meanwhile, preheat your oven to 400 degrees Fahrenheit.
Bake for 25 to 30 minutes, until golden brown.
Allow to cool on a wire rack. Cut into wedges and serve.
This bread is best served fresh, but may be frozen and reheated.