Activate the yeast: Add the tepid water and yeast to a medium-sized bowl and stir the two ingredients together. Let this rest for about 5 to 10 minutes to ensure that the yeast is still alive and usable. You will know this is the case if small bubbles begin to form at the top of the water and it gives off the smell of a brewery. If this doesn’t happen then toss out the mixture and try again with another set of water and yeast.

Form the dough: Get out a large mixing bowl and add the flour, salt, and olives to it. Use a wood spoon, spatula, or your hands to combine these three ingredients together. Then pour in the water/yeast mixture and stir to combine until everything forms a sticky dough.

Let the dough rise: Leave the dough in the same mixing bowl and cover with either some plastic wrap or a moist clean towel. Let this sit on your kitchen counter for 2 hours or until the dough completely rises and doubles in size.

Preheat your oven to 450℉, 232℃, and place your dutch oven in your oven so that it gets hot.

Get the dough ready for baking: Sprinkle some flour on a clean flat surface. Transfer the risen dough to this surface and gently roll the dough in the flour until it roughly forms a ball shape. Then get out a piece of parchment paper and place the dough in the center of it. At this point, you can score the top of the bread if you want, but it isn’t necessary.

Bake the bread: Carefully remove your hot dutch oven from your regular oven. Then grab the ends of the parchment paper and use it to gently lower the dough into the center of your dutch oven. Cover it with a lid and place it back into your heated oven. Let this bake undisturbed for 30 minutes. Then remove the lid and let the bread continue to bake for an additional 10 to 20 minutes or until the top has become golden brown in color.

Let it rest: Transfer the baked bread to wire racks and let the bread rest for 15 to 30 minutes.

Slice the no-knead olive bread and enjoy!