Mix together flour, salt, rosemary and orange zest, and yeast in a large bowl. Stir in olives. Add warm water and mix with a wooden spoon until fully combined and no streaks of dry flour remain. The dough will be quite wet and sticky. Cover with plastic wrap and let sit for 2 hours at room temperature.

Place bowl in the fridge for at least 1 hour, or up to 5 days. The longer the rest, the deeper the flavor development and more air bubbles will form in the final loaf.

45 minutes before you are ready to bake, preheat oven to 450°F. Remove dough from the fridge onto a lightly floured surface. With lightly floured hands, shape into a ball shape. Transfer to a floured piece of oven-safe parchment paper, seam side down. Let sit in a bowl about the size of your dutch oven to keep its shape. Lightly cover and let sit at room temperature for 45 minutes.

30 minutes before baking, place a 5.5-6qt dutch oven with lid in the oven to fully heat. Carefully remove the pot after 30 minutes and immediately lower the dough into the warmed pot using the piece of parchment.

With a sharp knife, slice the dough 2-3 times, about 1/2" deep. Replace the lid on the dutch oven and return to the oven. Be sure to use oven mitts the entire time, the dutch oven will be scorching hot.

Bake for 40 minutes with the lid on. Remove the lid and bake another 15-20 minutes until dark golden brown.

Remove from the oven and let cool completely before slicing, at least 1 hour.