Combine all ingredients except for the olives in a large bowl. Mix until incorporated, using more flour if sticky.
Put the dough on a clean surface and knead until smooth. Stretch out the dough, put the olives in the middle, and gently fold to incorporate the olives into the dough,.
Cover the dough with a towel or saran wrap and let rest until doubled in size, approximately 90 minutes.
Cut the dough in half.
Shape each half of dough into a round loaf and place on a baking sheet that is lined with parchment paper or a silicone baking mat, and lightly sprayed with nonstick spray.
Cover the dough again with a clean towel and let rise until poofy, approximately 60 minutes.
Preheat oven to 425°F.
Make one or two slashes in the top of each loaf, approximately 1-2 inches deep.
Bake the bread for approximately 30 minutes until they are a dark golden brown. Let them cool on a cooling rack.
Let cool completely before slicing. Gently warm in an oven if desired after cooling for serving.
If you do not have sourdough starter at home, contact a local bakery to purchase some. For an extra crunchy crust, cook the bread on a preheated pizza stone or baking sheet.If the bread has not cooled before cutting, it can tear or become gummy. If you want it warm, it is best to let it cool completely and then gently re-warm the bread in the oven at a low temperature (200F or warm setting) for serving.