In a large mixing bowl, whisk together the flour, yeast, salt, oregano, and garlic powder. 

Stir in the olives with a spatula or wooden spoon. 

Pour the water into the mixture and mix together gently. The dough will seem dry, but continue mixing until all the flour is moistened. If you need to, you can use your hands to work the dough together. It will be sticky. 

Shape the dough into a ball.

Leaving the dough in the bowl, cover tightly with plastic wrap and leave on the counter at room temperature for 2-3 hours, allowing the dough to rise. It should almost double in size and will have a lot of air bubbles. 

For the best flavor, allow the risen dough to refrigerate for between 12 hours and 3 days. It may begin to deflate in this time. If not possible, continue to the next step. 

Lightly dust a nonstick baking sheet with flour and/or cornmeal. 

Place the dough onto a lightly floured work surface and cover your hands in flour. Do not skimp on the flour. Shape the dough into a ball as best you can, it will be very sticky. Transfer dough to the baking sheet. 

Cover loosely and let the dough rest for 45 minutes. 

Preheat the oven to 425°F. 

Using a very sharp knife, score the top of the dough with an "x" about 1/2" deep. You may need to reshape the dough slightly after it has rested. 

Place the pan in the center of the oven and bake for 35-40 minutes or until the crust is golden brown. For crispier crust, place a baking pan with a few cups of boiling water in the oven below the bread tray. You know your bread is done when you lightly tap the outside and it makes a hollow sound. 

Remove bread from the oven and cool for 10-20 minutes before slicing.