in a large bowl, combine the bread flour, garlic powder, salt and yeast, olives and rosemary.

In a small jug, whisk together the water and honey, then combine with the remaining ingredients until you have a dough that clears the side of the bowl. (If the dough seems dry, add some more water, one tablespoon at a time, until the dough comes together.)

Add a little olive oil to the bowl and coat the dough and sides of the bowl. Cover with plastic wrap and let rest on the counter for 12-18 hours.

Shape the dough: By this time the dough should be puffed and doubled in size. Do some simple folds by pulling the sides of the dough in towards the center.

Form a ball by tucking the sides underneath itself, then place the ball of dough, seam side down, in a parchment-lined Dutch oven. Place the lid on and let it rise a second time until doubled, for 60-90 minutes, depending on how warm your kitchen is.

Towards the end of the rising time, preheat the oven to 450°F (230°C).

Score the top of the dough a few times with a sharp blade or knife, place the lid back on the Dutch oven and place in the oven.

Immediately turn down the heat to 400°F (200°C) and let bake for 30 minutes.

Remove the lid and continue baking for another 20-30 minutes, until the crust is crisp and golden brown.

Let cool completely on a wire rack before slicing.

Store in an airtight container at room temperature for up to 3 days. For longer storage, slice into individual portions and freeze.