• Step 1: Long rise
• In a large bowl, stir to combine the water and yeast. Add the flour and stir with a wooden spoon until combined, then use your hands to finish combining until no dry streaks of flour remain and any flour on the sides of the bowl is incorporated.
• Cover the bowl with plastic wrap and a clean kitchen towel and allow it to rest at room temperature for 45 minutes.
• Sprinkle the salt evenly over the top of the dough along with the coarsely chopped olives (add fresh or dried herbs now, if using). With the tips of your fingers, press the olives evenly into the dough.
• Cover the bowl of dough again with plastic wrap and a clean kitchen towel and set aside to rest overnight, or for a total of 10 hours.

Step 2: Shape the dough

• Generously flour your work surface, then transfer the risen dough using a dough scraper.
• Flour your hands and shape the dough into a rough square.
• Start creating the boule (ball) shape by folding the four corners up over the top of the dough to the center, pinching the seams closed.
• Flip the dough over (seam side down) and let it rest 10 minutes. Flip the dough back over (seam side up) and repeat bringing the four corners to the center again and pinching the seams closed. 
• Flip the dough again (seam side down). Pull the ball toward you with your hands cupped around it at the base, creating tension and a tight round shape. 

Step 3: Second Rise

• Lightly flour a proofing basket or a colander lined with a clean bread towel or kitchen towel. Nestle the dough ball seam side up in the basket and dust it with flour. Cover with a towel and set aside to rise until doubled in size, about 1 hour.
• Meanwhile, place an oven rack in the center of the oven. Place the Dutch oven pot in the oven and preheat the oven and the pot to 450°F.

Step 4: Bake

• Invert the risen dough onto the center of a sheet of parchment paper on the counter. Use the tip of a very sharp knife to slash the top of the dough to allow for expansion. 
• Carefully remove the hot dutch oven from the oven to a rack on the counter. Use the parchment paper as a sling and place the paper together with the dough on it in the hot dutch oven with the parchment underneath the dough. 
• Bake with the lid on for 25 minutes, then remove the lid on the Dutch oven and bake for another 20 minutes, until golden brown and hollow-sounding when tapped.
• Transfer your baked bread to a wire rack to cool for at least 1 hour before slicing.