Warm the water just a little so that it feels just slightly warmer than body temperature. That should put it at about 100°F (40°C) or slightly below.

In a very large bowl or a 6-quart container with a lid, mix the yeast & salt with the warm water. Don’t worry about getting the yeast to dissolve.

Add the flour to the water mixture all at once, then use a spoon or dough whisk to mix until the flour is completely incorporated and you have a lumpy dough. As you're mixing the dough, it may become too difficult to incorporate all the flour with the spoon. At that point, just use very wet hands to bring the mixture together. But do not knead the dough! It’s not necessary. You just want the dough to be uniformly wet and loose enough to conform to the shape of its container. And be certain that there are no dry patches of flour.

Loosely cover the container and let the dough hang out at room temperature until it begins to rise considerably. It will collapse or flatten a little on the top in about 2 hours. 

At that point, stash the container of dough in the fridge with a loose cover. Don't seal it for the first few days. It is important to allow the gases to escape during that time. After a few days, you can tightly cover it.

You can use the dough anytime after the initial 2-hour rise, although the refrigerated wet dough is less sticky and easier to work with than dough at room temperature, so it’s best to refrigerate the dough for at least 3 hours or overnight before handling it. Once refrigerated, the dough will seem to have shrunk back upon itself as though it will never rise again—that’s normal. Whatever you do, do not punch down this dough. You’re trying to retain as much gas in the dough as possible, and punching it down knocks gas out and results in denser loaves.

Mark your container with the date so that you're certain to use the dough at some point within 14 days.

Grab that refrigerated container of prepared dough and sprinkle the surface of the dough with flour. Pull up and cut off a piece of dough weighing about 16-ounces.

Using your hands and a rolling pin, flatten the dough to a thickness of 1/2-inch. Cover the surface with the olives and roll up to seal the dough. Crimp the ends shut and tuck them under to form a round or oval loaf. Cover with an overturned bowl or plastic wrap and allow it to rest for 90 minutes on parchment paper. 

Choose which method you'll be using to bake your Artisan Bread.

Preheat the oven to 450°F. Place your baking stone (or overturned metal tray) near the middle of the oven and place an empty metal broiler tray on any shelf that won’t interfere with rising bread. Never use a glass dish …it can shatter when the water is added. Give the stone at least 20 to 30 minutes to fully heat through.

Paint the surface of the loaf with a cornstarch wash (see Recipe Notes) or water. Then cut through the top layer using a serrated bread knife, making three or four 1/2-inch deep slashes.

Carefully place the prepared loaf, with the parchment paper, on the preheated stone. Carefully pour about one cup of hot tap water into the broiler tray and very quickly close the oven door. It is important to trap the steam within the oven. Bake the bread for a total of 30 to 35 minutes until the crust is browned to your liking and is firm to the touch. If you prefer a very crispy bottom crust, pull the parchment paper from under the bread after the first 20 minutes of baking.

Allow the bread to fully cool on a wire rack for up to 2 hours for the best flavor, texture and ease of slicing. 

Preheat a lidded Dutch oven for 45 minutes at 450ºF. 

Paint the surface of the loaf with a cornstarch wash (see Recipe Notes) or water. Then cut through the top layer using a serrated bread knife, making three or four 1/2-inch deep slashes.

Carefully remove the hot lid and place it on a rack nearby. Please be careful – it is super hot! Use the piece of parchment paper as handles and carefully lower the formed dough-topped parchment paper into the preheated pot. Cautiously grab that hot lid and cover the Dutch oven to trap the heat and steam within. No need for a steam bath with this method.  

Bake the bread for a total of 30 to 35 minutes until the crust is browned to your liking and is firm to the touch.

Remove the lid after the first 20 to 25 minutes and continue to bake uncovered until the crust is richly browned. 

Allow the bread to fully cool on a wire rack for up to 2 hours for the best flavor, texture and ease of slicing.