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Drain, pat dry and roughly chop olives
Mix water and starter, add flour, salt, olive juice, olives and oregano. Mix until no dry spots. Rest 1 hour.
Three rounds of stretch and fold 30 minutes apart. Bulk ferment until jiggly and domed.
Layer feta in thirds as you fold so it spirals through every slice. Place in floured banneton seam side up.
Cold proof overnight.
Preheat oven to 450°F with dutch oven inside. Score 1 inch deep, add 2 ice cubes, bake covered 35 minutes then uncovered 10 more.
Internal temp 200°F. Cool 1 hour before slicing.