In a large mixing bowl combine 4 cups of the flour and the yeast.
Add in the warm water and stir.
Add in the olive oil and salt. Stir with a wooden spoon until well incorporated. The dough will be sticky and stick to the sides of the bowl as you mix.
Cover the bowl with a clean kitchen towel and place in a warm place to rise for at least an hour, or until it has doubled in size.
Dust a clean counter with the remaining 1/4 cup of flour. Pour the dough out onto the floured surface and knead for one minute. Form the dough into a ball and place in the center of a parchment lined 4-5 quart dutch oven pot.
Heat the oven to 400ºF. Place the bread into the oven on the center rack with the lid on the dutch oven.
Bake the bread with the lid on for 30 minutes, remove the lid and bake for an additional 10-15 minutes, until the bread is golden brown.
Remove the dutch oven from the oven and allow the bread to rest in the pan for at least 5 minutes.
Take the loaf out of the dutch oven and cool on a baking rack for 10 minutes before slicing.