In a large bowl, combine bread flour, yeast, salt, warm water, olive oil, and honey. Use a rubber spatula or wooden spoon to combine until a slightly shaggy, sticky dough forms. Sprinkle in the chopped olives and lightly flour your hands to fold the dough together until the olives are incorporated throughout.

Set the dough aside, wipe the bowl, and then lightly coat it with oil before returning the dough. Cover with a kitchen towel or plastic wrap and allow it to rise in a warm area until doubled in size, about 35-40 minutes.

Prepare a piece of parchment paper large enough to lift the bread in and out of the Dutch oven in a clean bowl. Lightly dust your hands with flour and shape the risen dough into a smooth ball by folding the dough under itself in the bowl. Transfer the shaped dough to the parchment paper. Cover and let it rise again for about 15 minutes.

During the second rise, preheat the oven to 450°F and place the Dutch oven on a lower rack to heat up.

After rising, use a sharp knife to make a ½-inch deep crosshatch cut on top of the dough. Carefully transfer the parchment paper and dough into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid, and continue baking uncovered for an additional 15-20 minutes until the bread is browned and crisp. Remove from the oven and use the parchment paper to lift the loaf out of the Dutch oven to a cooling rack. Allow it to cool for 45 minutes before slicing.