Prep the olives and rosemary: Pat olives dry and roughly chop. Strip rosemary leaves from the stem and chop finely. Dry olives mean a better rise and less sticky dough.

Mix the dough: In a large bowl, combine 3 1/4 cups flour, 1 1/2 teaspoons salt, and 1 teaspoon instant yeast. Add 1 3/4 cups warm water and 1 tablespoon olive oil. Stir with a spoon until shaggy and sticky. Fold in 1 cup chopped olives and 1–2 tablespoons chopped rosemary.

First rise (overnight preferred): Cover the bowl tightly and let it rest at room temperature for 8–12 hours, until doubled and bubbly. For a same-day bake, let it rise 1–2 hours in a warm spot, but flavor is best overnight.

Shape the dough: Lightly flour your counter and turn out the dough. With floured hands, fold the edges toward the center to form a round. Handle it gently to keep the air inside.

Second rise: Place the round seam-side down on parchment dusted with flour or cornmeal. Cover loosely and let it rise 45–60 minutes, until puffy and slightly jiggly.

Preheat the oven and pot: Put a Dutch oven (with lid) in your oven and preheat to 450°F (230°C) for at least 30 minutes. This creates steam for a crisp crust.

Score and load: Use a sharp knife to score a shallow X or slash on top. Carefully lower the dough on parchment into the hot pot. Cover with the lid.

Bake covered: Bake 25–30 minutes covered. The steam helps the bread rise and set the crust.

Bake uncovered: Remove the lid and bake another 12–18 minutes, until deep golden brown and the internal temp hits about 205–210°F (96–99°C).

Cool before slicing: Transfer to a rack and cool at least 45 minutes. Don’t cut early—the crumb finishes setting as it cools.