In x warm water add the yeast and sugar, whisk lightly to combine and leave while you get the dried stuff ready.

Mix the flour and salt together in a large bowl. Make a well and add half the yeasty water. Combine well then keep adding water until everything in the bowl comes together. Turn out on a floured surface and knead for 10 minutes into a smooth, pliable dough. Cover and leave in a warm place to rise for about 45 minutes.

After this time, knock it back and incorporate the herbs, salami and olives. Divide the dough into 6 pieces. Take one piece and roll it into a sausage shape. Spread this on one side with some of the pesto (like toast), then twist the dough into a spiral shape. Repeat for 4 more of the pieces, and leave the sixth as a smooth ball. Arrange on your baking tray and leave to prove for an hour.

Preheat the oven to 180C. Bake for 25 - 35 minutes, until the bottom sounds hollow when tapped. Because the bread is an irregular shape, you should check all over the bread, and it's probably a good idea to rotate the loaf 180 degrees mid-bake to keep it even.