In a large un-greased mixing bowl, whisk the flour, yeast, salt, oregano, and garlic powder together. Using a silicone spatula or wooden spoon, mix in the olives. Pour in the water and gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.

Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.

You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days.

Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the dough out onto a floured work surface. Using generously floured hands, shape into a ball as best you can. Transfer to prepared baking sheet. Loosely cover and allow dough to rest for 45 minutes.

During this 45 minutes, preheat the oven to 425°F (218°C).

When ready to bake, using a very sharp knife or bread lame, score the dough with a slash or an X, about ½ inch deep.

Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside.

Place the shaped and scored dough in the preheated oven on the center rack. Bake for 35-40 minutes or until the crust is golden brown. How to test for doneness—give the warm loaf a light tap. If it sounds hollow, it’s done.

Remove the bread from the oven and allow to cool for at least 10-20 minutes before slicing and serving.