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Mix all ingredients for the dough until well combined. Cover and let it rest at room temperature for 15 minutes. Do one set of stretch fold to strengthen the dough and ket it rest for another 15 minutes.
Mix in the olives, then cover and place in the fridge. Let it ferment overnight or up to 36 hours.
Preheat a baking tray (or pizza stone/steel) to 250°C.
Divide the dough into 6 pieces. Gently shape each piece and twist to create some tension. (You can shape them however you like or even just cut the dough into pieces using a dough scraper.) Place on a sheet of baking paper and let them rest for 15 minutes.
Carefully transfer to the preheated baking tray and bake for 15-20 minutes until deep golden brown. Adding steam in the first 8-10 minutes will help to make them more crisp and shiny, but it also works without any steam.
No need to let these cool down, you can eat them right away