In a bowl, mix the white wheat flour, whole wheat flour, olive oil, warm water, yeast and salt. Knead the dough well until it practically doesn't stick to your hands.

In a clean bowl greased with a little oil and Brazil nuts, place the dough, spread a little more oil over the dough, cover the bowl with a damp cloth and let it rise for an hour.

Place the dough in a baking dish in the shape of your choice with a little Brazil nut oil on the bottom and on top of the dough. Let it rise for another 30 minutes covered with a cloth.

Place the rosemary leaves on the dough and bake for around 40 minutes. Even bake.

Finish with the remaining Brazil nut oil. Serve.