Mix warm water and yeast in a large bowl.
Add one cup of flour and salt. Stir until combined.
Stir in garlic, olives, and oregano.
Add remaining flour 1 cup at a time, stirring until well combined. You can also use your hands for this step.
Cover with a dishtowel and set aside to rise for 90 minutes.
Line the Dutch oven with parchment paper. Add 1-2 tablespoons of olive oil.
Flour your hands and carefully remove the dough from the bowl. Then, place the dough in the Dutch oven.
This is the trickiest part of the recipe. Take a rubber spatula and gently scrape the dough from the sides of the bowl. Then, scoop up the dough with both hands and quickly move it to the Dutch oven. It's nice to have a helper to hold back the sides of the parchment paper. Also, do not cut the edges of parchment paper that stick out above the pan because these will help you lift the bread out when done.
Brush the top with 1-2 tablespoons of olive oil.
Cover again with a dish towel. Let rise for 40 minutes.
Sprinkle with coarse salt and parsley.
Bake at 400 degrees F for 45-50 minutes.
Let sit for 5 minutes, then remove the bread from the pan and place it on a wire rack.
Let cool for 1 to 1-1/2 hours before slicing.