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Whisk flour, yeast, and salt together. Make a well in the center. Add water and stir with a spatula for about a minute, until blended.
Coat the inside of a bowl with olive oil. Put the dough in the bowl and cover with wrap. Let it rise anywhere from 12 to 20 hours at room temperature.
Remove the dough and place on a flour-dusted counter. Let it rest 15 minutes. Shape into a ball.
Coat a cotton towel with cornmeal or flour. Place dough on a towel and cover with another towel. Let rise 1-2 hours or until doubled in size.
About 30 minutes before the bread has risen completely, preheat the oven to 450 degrees and put the pan in with the lid on.
Carefully take the pan out of the oven and remove the lid. Turn the dough over into the pot, bottom side up.
Cover and bake for 30 minutes. Remove the lid and bake uncovered another 15-30 minutes, until loaf is golden brown.