In a large mixing bowl, combine the flour, instant yeast, and salt.
Add the warm water and olive oil to the dry ingredients and stir with a wooden spoon until a sticky dough forms.
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 3 to 4 hours until it has doubled in size and is bubbly 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 and gently fold it over on itself once or twice to shape it into a rough ball. Do not knead.
Place the dough seam side down on a piece of parchment paper and cover it with a kitchen towel. Let it rest for 30 minutes.
About 30 minutes before baking, preheat your oven to 450°F (230°C) and place a Dutch oven or heavy oven-safe pot with a lid inside to heat.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes until the crust is deep golden brown.
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.