Combine flours, yeast, salt, olive oil, bay extract, and 450g of water to form a soft dough.
Knead the dough for ten minutes by hand or five minutes with a dough hook.
Place dough in an oiled bowl, cover with cling film, and rise for 15 minutes.
Preheat the oven to 160°C.
Cut pitted olives into fine strips and dry them on kitchen paper.
Divide the dough into four equal portions on a floured surface.
Roll dough portions into 20cm rectangles, then flatten to 30cm and rest for five minutes.
Layer dough with seeds, olives, and flakes; top with a second strip and roll to 40cm.
Coat sides in semolina and poppy seeds, cut into 18 strips, and twist.
Place on a baking tray, rest for ten minutes, and trim to fit the tray.
Bake until golden, then reduce heat to 140°C and check every ten minutes.
Continue baking until the sticks are completely dry and pass the moisture check.
Cool the breadsticks thoroughly on a wire rack.