Get all of your ingredients together - this will work quickly so this is an important step.
On a cutting board, chop all of the olives, sun dried tomatoes and parsley; pat dry and place in a small bowl.
In a small glass bowl (or in a 2 cup measuring cup), add the water, sugar (if using) and yeast; stir to combine and set aside
In a large bowl, combine the flour and salt; add the olives, tomatoes and parsley and stir to coat (this helps to keep the tiny bits from clumping in one place)
Pour the water/yeast mixture into the flour bowl and mix well; cover the bowl with plastic wrap (to keep drafts away) and place a tea towel over top to keep the mixture dark.
Put the bowl on the counter top and leave it overnight (or for 12 hours).
The next morning (or 12 hours later), uncover the bowl and dump onto a floured cutting board (it will be very airy); knead a few times.
Place the ball of dough on top of a piece of floured parchment and place the parchment and dough back in the bowl; cover with the towel again and leave for at least a few more hours
Preheat the oven to 500 and place a heavy bottomed pot into the oven (I used an enameled cast iron pot...it must have a lid or you will need to use heavy duty aluminum foil).
THIS POT IS PUT INTO THE OVEN EMPTY...it needs to get nice and hot. Leave the lid off.
When the 30 minutes is over,and being very careful around this hot pot, gently drop the bread into the pot (it will seem like it deflates, but don't worry); place the lid on and bake at 500 for 30 minutes.
After 30 minutes, take the lid off and bake for another 15-20 minutes (it needs to develop a crunchy crust so it will be quite brown).
Remove it from the oven and carefully (with 2 oven mits on) place it on a wire rack to cool.