Artisan Sun Dried Tomato Olive Parmesan Bread

The title says it all...this bread has a nice crunchy crust and a wonderful filling.  It is great served on the side of a big dinner salad.
You will need a cast iron Dutch oven for this recipe.

Mix together:
3 cups all-purpose flour
2 teaspoons kosher salt (not table salt)
1/2 teaspoon dry yeast (active dry or highly active dry work best)
1 1/2 cups lukewarm water
1 c. Parmesan cheese
1 c. sliced kalamata olives
1/2 c. sundried tomatoes

Let sit overnight, covered.  In the morning form it into a ball and let sit for 1-8 hours.  Before baking:
Heat oven to 450 degrees.  Place cast iron Dutch oven, covered in the oven and allow to heat for 30 minutes.  Remove from heat, spray with cooking spray and set bread into the pan.  With a knife make several slits on the top of the bread.  Cover and cook for 30 minutes.  Uncover and cook an additional 20 minutes.