Combine flour, salt, and yeast in a large bowl.  Add 2 cups of warm water (80 degrees) and stir with a wooded spoon until fully combined.  The dough will be sticky and unkempt.  Add olive oil to rehydrate and stir until combined.

Cover the bowl with plastic wrap and allow the dough to rise for 16 hours.  The dough will be ready when it's covered with bubbles on the surface.

Lightly flour a work surface and dump the dough onto the surface.  Flour your hands and quickly shape the dough into a ball.  The dough will be soft but not too sticky once dusted with flour.  Place the dough back into your bowl to rise for another 2 hours.

Preheat the oven to 450 degrees 30 minutes before you are ready to bake the bread.  Place your baking vessel with lid in the oven to preheat.  The bread may be baked in a cast-iron pot, enamel pot, Pyrex or ceramic.

Using floured hands, remove the dough, which has doubled in size now, from the bowl and reshape into a ball.  Place the ball into the hot pan, cover and bake for 30 minutes.

Remove lid and bake for another 25 minutes until the bread is browned.

Remove from hot pan to a cooling rack and allow to cool for 20-30 minutes before slicing.