1. Mix (5 min): In a large bowl, whisk flour, yeast, and salt. Stir in water until shaggy dough forms. Cover with plastic; rest 30 min (autolyse—boosts rise & flavor).
2. Fold in olives & herbs: Sprinkle olives and rosemary over dough. With wet hands, fold dough over itself 4–5 times to incorporate—don’t overmix; streaks are fine!
3. First rise: Drizzle bowl with oil. Place dough in, turning to coat. Cover; rest at room temp 1–2 hours.
4. Cold ferment (flavor secret!): Refrigerate 12–48 hours. (The longer, the more complex and easier to digest!)
5. Shape & second rise: Turn dough onto floured surface. Gently shape into a round or oval. Place seam-side up in a floured proofing basket or bowl lined with a floured towel. Cover; rest at room temp 1.5–2 hours until puffy.
6. Bake:
   • Preheat Dutch oven (lid on) at 450°F (230°C) for 30 min.
   • Turn dough onto parchment. Score top with a sharp knife or razor.
   • Lower into hot pot (use parchment to lift). Cover; bake 25 min.
   • Remove lid; bake 15–20 min more until deep golden and hollow-sounding when tapped.
7. Cool completely on a rack—crust crisps as it cools!

PREP TIME & NUTRITION :
Prep Time: 10 min (+16–50 hr ferment/rest) | Cook Time: 45 min | Total Time: ~24 hrs (mostly hands-off!)
Servings: 10 slices
Calories: 170 | Net Carbs: 28g | Fats: 4g | Protein: 6g