Step 1: Mix the Dough
In a large bowl, combine 3 cups flour, 1 teaspoon instant yeast, 1 teaspoon salt, and chopped olives. Gradually stir in 1 ½ cups warm water (105-115°F), creating a wet, sticky dough. 4o
Step 2: Let the Dough Rise
Cover the bowl with plastic wrap and a towel, then let it rise in a draft-free spot for 6-8 hours or overnight until doubled and bubbly. Transfer to a floured surface and gently shape into a ball without overworking.
Step 3: Second Rise
Place the dough on parchment, dust with flour, cover with a towel, and let it rest for 1 hour. Meanwhile, preheat a 6-8 quart Dutch oven with its lid at 450°F (230°C) for a crispy crust. 4o
Step 4: Bake the Bread
Once preheated, carefully remove the Dutch oven and lid. Using parchment paper, lift the dough into the hot pot and cover with the lid. Bake for 30 minutes to steam the bread, then remove the lid and bake for an additional 20-25 minutes until golden brown and hollow-sounding when tapped.
Step 5: Cool the Bread
Carefully remove the bread from the Dutch oven and let it cool on a wire rack before slicing to maintain a crisp crust and properly set interior.