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Mix the ingredients in a large bowl and mix well with a large spoon. Use your hands to make sure everything is combined and forms a raggedy ball. If it looks too wet to form a ball add a little more flour.
Coat the dough with the remaining olive oil and cover. Let sit overnight on the counter or at least 8 hours. You do not need to refrigerate.
The next day turn dough out onto a floured surface and quickly shape into a tight ball. Place on parchment paper. Cover with a towel for 2 more hours.
When ready to bake, place Dutch oven (4.5 quart) in the oven and preheat to 450°F. When temp is reached, score the top of dough with an X and transfer to the hot Dutch oven. Bake with lid on for 30 minutes. Take lid off and bake for an additional 10 minutes.
Allow bread to cool for 30 minutes before cutting.