In a large bowl, whisk together the bread flour, instant yeast, coarse salt, dried oregano, and garlic powder. Add the chopped olives and lukewarm water. Stir with a spatula or clean hands until a sticky dough forms.
Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for about 2 hours, or until doubled in size.
Turn the dough onto a lightly floured surface and gently shape it into a round loaf. Place it on a lightly greased baking sheet, cover, and let it rest for 45 minutes.
Preheat your oven to 425°F. Once the dough has rested, use a sharp knife to make a shallow score on the top of the loaf.
Place the baking sheet in the preheated oven and bake for 35-40 minutes, or until the crust is a deep golden brown.
Remove the bread from the oven and transfer it to a wire rack. Allow it to cool for at least 15 minutes before slicing.
