Measure 165 g (1 cup) olives and place in a strainer. Then rinse them under warm water to remove as much of the salty brine as you can. Place olives on a paper towel and press with a second paper towel to dry the olives the best you can. Give the olives a rough chop on a cutting board with a sharp knife.

​Feed your sourdough starter 4-6 hours before you plan to mix your dough. I like to feed my starter a ratio of 1:1:1.

Combine 125 g (1/2 cup) sourdough starter, 375 g (1 1/2  cup) water, and 2 tsp salt, in a large bowl using a Danish dough whisk. Next, add 500 g (4 cups) bread flour and mix it in until all of the flour is incorporated with the wet ingredients until a shaggy dough forms.

Cover the bowl and let the dough rest for 30 minutes. This gives the flour a chance to properly hydrate.

Do a series of stretch and folds to strengthen the gluten in the dough. Grab the side of the dough and lift it straight up and then fold it over onto itself in the middle of the dough. Rotate the bowl a quarter turn and repeat. Continue stretching and folding the dough until it starts to feel resistant, generally 6-8 folds. Cover the bowl and let rest for 10 minutes. This completes your first stretch and fold set.

Use wet hands if you find the dough sticks too much to your hands when you do your stretch and folds.

Continue stretching and folding the dough until you have completed 5 sets of stretch and folds. At the 4th set of stretch and folds, add the olives, 2 tsp dried rosemary, 1 tsp garlic powder, and 75 g (3/4 cups) grated parmesan cheese before you stretch and fold the dough. The add-ins will distribute throughout the dough as you fold it.

After the stretch and folds are done, cover the bowl and place in a warm spot in the kitchen to let the dough rise. The bulk fermentation time will take 8-12 hours, but the time largely depends on the temperature of your kitchen. The dough is ready to be shaped when it has passed the finger poke test, or has almost doubled in size. I like to do this step overnight.

With a floured finger, poke the dough. If the dough springs back completely, it needs more time to ferment. If the dough springs back, partially filling in the indentation, then it's ready to bake. If the hole doesn't spring back at all, it's likely over proofed. You can continue baking over proofed bread, but it will likely be dense with minimal rise. Otherwise you can make it into fry bread. Divide and flatten the dough and fry it in a hot pan until it's done.

The next day turn the bread dough out onto a lightly floured surface. Fold the top of the dough halfway down until it reaches the center of the dough. Next, fold the bottom of the dough up to meet the middle of the dough. Do the same with each side of the dough, folding inward to the center of the dough. Using a bench scraper helps to lift the dough from the work surface.

Flip the dough over so that the folds are facing downward. With your hands cupped on the far side of the dough ball, gently pull the loaf towards you, with your pinkie fingers gently pushing the dough under itself. Readjust your hands and repeat, pull the dough towards you until the dough is in the shape of a ball.

Lift the shaped dough into a banneton dusted with rice flour with the seam side up. If you don't own a proofing basket, lift the dough onto a piece of parchment paper with the seams facing down, and then lift the dough using the parchment paper into a bowl and cover.

Proof the olive bread dough on the counter at room temperature for 2 hours, or until the dough looks puffy and light. Alternatively, you can refrigerate the dough to cold proof for up to 48 hours. Place the banneton in a plastic bag so the dough doesn't dry out.

Preheat the Dutch oven at 450°F/230°C for 45 minutes.

Score the surface of the dough with a lame or a sharp knife and place in the hot Dutch oven. Bake for 30 minutes with the lid, and then an additional 15 minutes without the lid. The bread is done when the internal temperature reaches 200°F/95°C.

Place the olive bread on a wire rack to cool completely before slicing the bread. Store bread in an airtight container at room temperature for up to 3 days.