In a stand mixer add flours and 250 grams water; mix until a stiff shaggy dough forms; cover rest 1 hour

In a small glass / bowl; mix yeast and 150 grams water; cover rest 1 hour

After resting, add yeast to dough and mix on low for 5 minutes; let rest 30 minutes

After resting; using a dough hook mix for ~10 minutes on medium; until a smooth, silky dough appears

Add the olives, garlic, and cheese, mix until combined, (~3 minutes)

Cover and rest until doubled or trebled (~1 hour; First Rise)

Shape and place in baker; cover and rest 1 hour

Preheat oven to 450 F (~30 minutes); place 2 racks, one at the lowest position, one in the middle position, place a sheet pan on the bottom rack

Uncover dough, dust with whole wheat flour; slash and place in oven on middle rack; add a cup of water to the sheet pan. (THIS WILL SPLATTER / STEAM)

Bake for 45-60 minutes, until golden brown and a insta-read thermometer reads ~ 195F whence inserted into the loaf

Turn off the oven and crack the oven door; let cool / dry for 30 minutes

De-pan and place on a cooling rack to finish cooling