1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and yeast until well combined. This ensures the yeast is evenly distributed.

2. 2. Add Wet Ingredients and Olives: Pour the warm water into the dry ingredients. Add the chopped olives. Using a wooden spoon or a spatula, mix everything together until just combined. The dough will be shaggy and sticky, not smooth like traditional bread dough. Avoid overmixing.

3. 3. First Rise (Overnight Magic): Lightly grease another large bowl with olive oil, or use the same bowl if it’s large enough. Transfer the dough to the greased bowl, cover it tightly with plastic wrap, and let it rest at room temperature (ideally around 70F) for 12 to 18 hours. The dough should double in size and be bubbly on the surface. This long, slow rise is key to developing flavor and texture.

4. 4. Preheat Oven and Dutch Oven: About 30 minutes before you’re ready to bake, place a 6-quart Dutch oven with its lid into your oven and preheat it to 450F (230C). Heating the Dutch oven ensures a super-crispy crust.

5. 5. Shape the Dough: Lightly flour your work surface. Gently scrape the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center a few times to form a rough ball. Do not knead it aggressively; just enough to create some surface tension.

6. 6. Bake the Bread: Carefully remove the hot Dutch oven from the oven. Gently transfer the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.

7. 7. Finish Baking: After 30 minutes, remove the lid from the Dutch oven. This allows the crust to brown and crisp up. Continue baking for another 15-25 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210F (93-99C) with an instant-read thermometer.

8. 8. Cool Completely: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing. This is crucial for the texture and flavor to set properly. Slicing too early can result in a gummy interior.