In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Fold in the chopped olives until evenly distributed throughout the dough.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 16 hours, until the surface is dotted with bubbles.
Lightly flour a work surface and turn the dough out onto it. With floured hands, fold the dough over itself once or twice to shape it into a rough ball.
Place the dough seam-side down on a piece of parchment paper. Cover with a kitchen towel and let it rest for 1 to 2 hours, until it has nearly doubled in size.
About 30 minutes before baking, place a Dutch oven with its lid in the oven and preheat to 450°F (230°C).
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, until the crust is deep golden brown.
Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.