In a large mixing bowl, combine water and yeast. Add 1 cup of flour and salt; stir with a wooden spoon until combined.
Stir in the olives, herbs, garlic, and garlic powder.
Add remaining flour, one cup at a time, stirring until thoroughly combined. Cover with plastic wrap and set in a warm spot to rise for 1 hour.
Add a tablespoon of olive oil in a 10-inch to 12-inch cast iron skillet; using a napkin or your fingers, coat the bottom and sides of the skillet with the olive oil.
Flour your hands; remove the plastic wrap and using your hands, transfer the dough to the prepared skillet and shape it into a disk. Cover with a kitchen towel and let stand for 30 minutes.
Preheat oven to 400˚F.
Drizzle remaining olive oil over the top of the bread and sprinkle with salt and parsley.
Score the top of the loaf with a knife and bake for 30 to 35 minutes or until the top is nicely browned.
Remove from the oven, turn the bread onto a wire rack, and let it cool completely before cutting and serving.