In a large mixing bowl, whisk together the flour, salt and yeast. Add in the water and olive oil, mixing with a wooden spoon until a shaggy dough is formed. Cover with plastic wrap and set aside at room temperature for 12-18 hours.

To bake, preheat the oven to 450 degrees. While oven is preheating, place a covered dutch oven inside, allowing it to heat up along with the oven. Remove the dough from the refrigerator.

Cut a piece of parchment to fit inside your dutch oven. On a lightly floured surface and using floured hands, roll the dough into a tight ball. Turn the dough ball over onto the parchment, seam side down. Using a sharp knife, make a slash down the middle of the bread about a quarter of an inch in depth.

Using oven mitts, remove the dutch oven and take off the lid. Set the parchment with the dough ball inside the dutch oven, cover and place back in the oven. Bake at 450 degrees for 30 minutes. Take the lid off and bake an additional 15-20 minutes or until the crust is golden brown. Cool on a cooling rack for about an hour before slicing and serving.