Combine the two flours together and place 375 in a bowl, add the water, honey and crumbled yeast, mix and cover with plastic wrap. Let stand 12 hours at room temperature. Add the remaining flour to the pre-dough and make into a dough, if you are working the dough by hand you will need to take a few of the 30-minute breaks so that the dough absorbs the liquid and does not stick to your hands. Transfer the dough to a lightly floured work surface and form folds. Transfer to a bowl, cover with plastic wrap and allow to double in size. Take the dough again and spread it out with your hands to form a thin rectangle, sprinkle the olives evenly and fold over, first one side then the other. Let rise again and cut the dough into loaves of about 180/200 grams, holding them by the ends pull them out while simultaneously swinging them to make breadsticks about 20 centimeters long. Arrange them on a baking sheet spaced apart and let them rest 30 minutes. Heat the oven to 220°C (350°F) and on the bottom place a baking pan half filled with water. Brush with a coat of oil and bake for about 10 minutes, remove the pan with the water and in the last few minutes switch to grill mode. Serve immediately.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”