Mix the warm water, sifted flour, salt, and yeast together with a wooden spoon in a large bowl.
Cover with plastic wrap and let rest for 14-18 hrs at room temperature.
The dough should have doubled in size, it be very sticky and full of air bubbles. Transfer the dough to a lightly floured surface. You should see a web like structure as you dump it out onto the work surface.
Lightly flour your hands and gently press the dough into a rectangular shape.
Place your chopped olives and herbs onto the center of the dough and began folding the dough inwards to work in the ingredients.
Shape into a round loaf, positioning the seam side down.
Transfer the dough to a parchment paper lined baking sheet. Cover with a floured light kitchen towel and then place the baking sheet in a draft free location to rest for another 1-2 hrs.
Preheat your oven to 450 F ( 232 C) and place your Dutch Oven on the middle to lowest shelf to warm.
Use oven mitts to carefully remove the preheated dutch oven.
Gently lower dough into the dutch oven still on the parchment paper and place the lid on top.
Bake the bread for about 35 minutes, then remove the lid and let it bake the final 15-20 minutes uncovered for a nice crust.
The finished loaf should have a nice golden brown crust.
Once fully baked, lift the loaf from the dutch oven by pulling up on the parchment paper. Place the olive bread directly onto a wore cooling rack for 10-15 minutes before slicing.