Ginny writes: "This is from 'My Bread' - by Jim Lahey, founder of Sullivan St Bakery in Manhattan, which makes the most incredible olive bread. Bakery is a bit of a mission, but worth a trip if you're in NYC. Go hungry.
He claims a revolutionary method. There's no kneading, and it rises for about 18 hours. It's very simple, but there are lots of steps.
Here's one I made. This loaf was nice and moist, not quite as delightful as his."

3 cups (400g) flour
1 1/2 cups pitted olives, roughly chopped
1½ cups cool water
¼ teaspoon (1g) yeast
((1¼ teaspoon (8g) salt))
extra flour, wheat bran, or cornmeal (for dusting)

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12-18  hours at room temperature (approx. 65-72°F).

Remove the dough from the bowl in one piece onto a floured surface, and fold the outer edges in to the middle to form a sort of ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough 'seam side' down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

* I used about a whole jar of pitted olives, cut up and mixed in right at the start. The salt was left out of the original recipe, but I think it's a mistake... add it in, unless the olives are really salty!