Make the Dough: In a large bowl, whisk together the flour, salt and yeast. Add the lukewarm water and using a Danish dough whisk or spatula, stir to combine so that all of the water is absorbed. You will end up with a sticky dough ball. Cover with a damp towel and let rest for 30 minutes.

Add the Fillings: After the dough has rested, add the chopped olives, thyme leaves, lemon zest and parmesan cheese to the bowl. Gently knead the fillings into the dough, using the stretch and fold technique, by stretching the dough upward from the edge and fold it over toward the center of the bowl. Give the bowl a turn and repeat stretching, folding and turning until the fillings are totally tucked into the dough. Cover with a damp towel and let rest for 30 minutes.

For added structure: Before the bulk rise, perform two more sets of stretch and folds, spaced 30 minutes apart.   

Bulk Rise: Cover the bowl with lightly coated plastic wrap and let rise at room temperature until double in size. This will take about 90 minutes to 2 hours. The time will vary depending on the warmth of the environment.

Shape the dough: Remove the dough onto a lightly floured surface. Shape it into a round or oval and let it rest for 5 to 10 minutes. Meanwhile, line a proofing basket with a towel and generously dust with flour. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Then place the dough into your basket, seam side up.

Second Rise: Cover the dough and let rest until noticeably puffy but not fully risen, about 30 minutes to 1 hour, depending on temperature. Let rest at room temperature while the oven heats up before baking.

Preheat your oven to 450°F (230°C). Cut a sheet of parchment paper to fit the size of your baking pot. No need to preheat your Dutch oven or baking pot.

Place the parchment over the dough and invert the basket to release. Sprinkle the dough very lightly with flour and gently rub the surface to coat. Make one long, off-center cut down the length of the loaf using a small knife or razor blade. Use the parchment to transfer the dough into the baking pot. Cover with well-fitting lid.

Bake: Bake the dough on the center rack for 20 minutes, covered. Carefully remove the lid and continue to bake uncovered for an additional 30 minutes.

For Extra Crispy Crust: Lift the loaf out of the pot and finish baking directly on the oven rack for the last 10 minutes.

Cool for 1 hour before cutting into slices.