Place the flour and salt in a bowl and make a well in the centre. Add the dissolved yeast along with the water, yoghurt and olive oil, and knead using a food processor or by hand until air bubbles form.

Cover the dough and leave to rest in a warm place for 30 minutes.

Roughly chop the olives. Strip the rosemary leaves from the sprigs and chop them.

Once the dough has rested, add the chopped herbs, olives and hemp seeds to the dough and knead well. Leave to rest for another 30 minutes.

Once the dough has doubled in size, dust a work surface with a little flour and lightly oil your hands.

Gently slide the dough out of the bowl onto the floured work surface, taking care to ensure the air bubbles remain in the dough. With oiled hands, shape the dough into twelve portions, stretch them out slightly and place them directly onto a baking tray lined with baking paper. Dust them lightly with flour, cover and leave to rest for a further 10 minutes.

Moisten the loaves with a little water and bake in the middle of the oven at 200 degrees (top and bottom heat) for about 35 minutes. They are ready when they sound hollow when tapped on the underside.