In a large mixing bowl, whisk together the flour, salt, and instant yeast until evenly combined.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms and all flour is hydrated.
Fold in the chopped olives until evenly distributed throughout the dough.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 4 to 5 hours, until it has doubled in size and bubbles appear on the surface.
After the dough has risen, generously flour a clean work surface and your hands. Turn the dough out onto the floured surface.
With floured hands, gently fold the dough over itself 2 to 3 times to shape it into a rough ball. Avoid deflating the dough too much.
Place a large piece of parchment paper inside a large bowl or Dutch oven. Transfer the dough seam side down onto the parchment paper.
Cover the dough loosely with a clean kitchen towel and let it rest for 30 minutes while you preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven to preheat as well.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven.
Cover with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 15 minutes until the crust is deep golden brown and crisp.
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing.