In a large bowl, combine flour, salt, and yeast.

Gradually add warm water and stir until a sticky dough forms.

Fold in chopped olives gently.

2. First Rise

Cover the bowl with plastic wrap or a clean towel.

Let the dough rise at room temperature for 12–18 hours, until bubbly and doubled in size.

3. Shape and Second Rise

Lightly flour a work surface and shape the dough into a round loaf.

Place the loaf on parchment paper and cover with a towel.

Let it rise for 1–2 hours, until slightly puffed.

4. Bake the Bread

Preheat the oven to 450°F (230°C) with a covered Dutch oven inside.

Carefully transfer the dough (on parchment) into the hot Dutch oven.

Cover and bake for 30 minutes.

Remove the lid and bake another 15–20 minutes until the crust is golden brown and crisp.

5. Cool and Serve

Remove from oven and let the bread cool on a wire rack for at least 20 minutes before slicing.

Serving and Storage Tips