In the standup mixer or a large bowl, add lukewarm water and sprinkle the yeast on top, let sit for 5 to 10 minutes, then stir to combine. Add the flour, salt, and olive oil.
Knead on Speed#1 until just combined. Add the chopped olives and knead on Speed#2 for 5 to 6 minutes, until the dough is compact and pulls away from the side of the bowl. The dough should be slightly tacky but does not stick to your hands; if needed, add a bit more of flour, ½ tbsp at a time.
Place the dough on a floured flat surface and knead a few times to form a ball. Place in a lightly oiled bowl. Roll the dough so it gets coated lightly with the oil. Cover the bowl and let rise in a warm draft-free area for approximately 2 hours or until doubled in bulk.
Place the dough on a lightly floured flat surface and knead a few times. Roughly flatten the dough, then fold it into the desired shape, sprinkle with flour (rice, semolina, bread or all-purpose flour). Cover the dough and let rise for 30 minutes to an hour* in a warm draft-free area.
Preheat the oven to 425°F (220°C). If using a pizza stone or upside down cookie sheet, place in the oven while it is pre-heating. Place an empty cake pan in the bottom of the oven.
Score the dough. Place the dough on the cookie sheet or pizza stone (be careful as it will be very hot), add a cup of boiling water into the pan, and bake. If using a Dutch oven, place the bread on parchment paper and place in the pot (no need to pre-heat it); score, cover, and bake.
Bake for approximately 30 minutes for the cookie sheet and pizza stone, 25 to 30 minutes in the Dutch oven, then remove the lid and bake for another 15 to 20 minutes. Enjoy!