In a large mixing bowl, whisk together the bread flour, kosher salt, and active dry yeast.

Add water to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.

Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 12-18 hours to rise and develop flavors.

Transfer the dough to a lightly floured surface. Carefully work in the olives and shape the dough into a round loaf.

Place the dough on parchment paper, cover lightly, and let it rise for 1-2 hours until it doubles in size.

Preheat your oven to 450°F with a Dutch oven inside. Once hot, carefully place the dough with parchment into the Dutch oven. Cover and bake for 30 minutes. Uncover and bake for an additional 15 minutes or until the crust is browned.

Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.