Combine flour, salt, yeast, garlic powder, and oregano in a large bowl.

Add olives to dry ingredients and mix.

Add water and stir into a loose, shaggy dough.

Turn dough out into an oiled bowl.

Cover dough with plastic wrap.

Let the dough rest (on top of the refrigerator) at room temperature for 12 to 18 hours.

Turn the raised dough out onto a floured surface.

Fold the edges of the dough up to form a rough dough ball.

Flour the top and flip the dough ball over onto a piece of parchment.

Shape the dough to pan shape, cover it with plastic wrap, and let it rest while the oven heats (approximately 20-30 minutes).

Preheat the oven and pan (ceramic bread pan or dutch oven) to 450°F.

Add the dough and parchment to the hot pan.

Slice 3 times diagonally across the dough with a sharp knife.

Brush the top of the dough with water.

Bake covered in the oven for 30 minutes at 450°F.

Remove cover and return to the oven for 15 minutes.

Remove bread and parchment from the baking pan and place loaf on a rack to cool for 30 minutes.