In a large bowl, whisk together the bread flour, instant yeast, coarse salt, dried oregano, and garlic powder.

Add the chopped olives, then pour in the oil and lukewarm water. Stir gently until a shaggy, sticky dough forms. If it seems too sticky, sprinkle in just enough flour to make it easier to handle.

Cover the bowl with plastic wrap and let the dough rise in a warm spot for about 2 hours, or until nearly doubled in size.

Lightly dust a work surface with flour. Turn the dough out and shape it into a round loaf. Place the shaped dough on a floured baking sheet and cover loosely. Let it rest for 45 minutes.

Preheat your oven to 425°F. Score the top of the loaf with a sharp knife. Bake for 35-40 minutes, or until the crust is golden and the loaf sounds hollow when tapped. Remove from the oven and allow the bread to cool on a wire rack for at least 15 minutes before slicing.