First of all, prepare the dough: add the 2 flours in a bowl, put the water and yeast in the center and start kneading, then add salt and oil and knead until you get a homogeneous dough.
roll out and cut into strips

Cover the bowl with cling film and let it rise for about 2 hours or until it has at least doubled in volume.
Take the dough, roll it out on a lightly floured work surface and cut it into 8-10 strips about 2-2.5 cm wide.

Take one strip at a time, fold it in half, put 1 olive at the apex, where the dough is folded, intertwine the two sides by making a cut in one of the 2 strips, so as to fit them, and place a second olive.
Keep making small cuts and weaving until the dough is finished, then seal the ends.
Sèennellate with oil Cook 180 ° for 15 min

Proceed in the same way with the other strips of dough, placing them gradually on the baking sheet lined with parchment paper, then brush with a little oil and cook for about 15 minutes or until golden brown at 180 ° C, in a preheated ventilated oven.

The olive bread weaves are ready, serve hot, lukewarm or cold.

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