In a large mixing bowl, combine flour, salt, and yeast.

Make a well in the center and add olive oil and water. Stir to combine, then knead for 10 minutes until dough is smooth and elastic.

Add chopped olives and knead until evenly distributed.

Cover the dough and allow it to rise for about 1 hour or until it has doubled in size.

Preheat oven to 425°F and line a baking sheet with parchment paper.

Shape the dough into a loaf and place it on the baking sheet. Let it rest for 30 minutes.

Bake for about 30 minutes until the loaf is golden and sounds hollow when tapped on the bottom.