In a large un-greased mixing bowl, whisk the flour, yeast, salt, oregano, and garlic powder together. Using a rubber spatula or wooden spoon, mix in the Borges Organic Kalamata Pitted Olives. Pour in the water and gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
Keep the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
Lightly dust a large nonstick baking sheet with flour and cornmeal. Turn the dough out onto a floured work surface. Using generously floured hands, shape into a ball as best you can. Dough is very sticky. Transfer to the prepared baking sheet. Loosely cover and allow the dough to rest for 45 minutes. You will bake the dough on this prepared baking sheet.
Preheat the oven to 425°F.
When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the dough with a slash or an X, about 1/2 inch deep.
Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 35-40 minutes or until the crust is golden brown. How to test for doneness– give the warm loaf a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F.
Remove the bread from the oven and let it cool for at least 10-20 minutes before slicing and serving.