In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Stir to mix evenly.
Add the warm water to the dry ingredients and stir with a wooden spoon until a shaggy dough forms. The dough will be sticky and rough.
Fold in the chopped Kalamata olives until evenly distributed throughout the dough.
Lightly grease a clean bowl with olive oil. Transfer the dough to the bowl and cover it tightly with plastic wrap or a clean kitchen towel.
Let the dough rise at room temperature for 3 to 4 hours, or until the surface is dotted with bubbles and the dough has roughly doubled in size.
Preheat the oven to 450°F (230°C). Place a heavy covered Dutch oven or oven-safe pot with lid inside the oven to heat for 30 minutes.
While the oven and pot heat, turn the dough out onto a well-floured surface and shape it gently into a round loaf. Do not knead or punch down the dough.
Carefully remove the hot Dutch oven from the oven. Place the dough inside the pot and cover with the lid.
Bake the bread covered for 30 minutes. Then remove the lid and bake an additional 15 minutes until the crust is deep golden brown.
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing.