Preheat oven to 175 degrees, once preheated, turn off

Cut a piece of parchment paper big enough to fit into a 5 or 6 quart Dutch oven to line the bottom and sides and set aside, I used a few pieces of pre-cut parchment that I overlapped

In a stand mixer fitted with the hook dough attachment or a large mixer bowl combine the active dry yeast, sugar, hot water, flour, salt, nutritional yeast, rosemary and red pepper flakes in a stand mixer and mix until just combined or you can do this by hand

Add the olives, chipotle and pepitas and mix well until the dough starts to form a ball and comes away from the sides of the mixing bowl

Cover the bowl with plastic wrap or a piece of parchment with a towel over it and place in the warm oven on top of a sheet pan (remember that once you preheat the oven to turn it off before this step) let rise for 2 hours

Take bowl of dough out of the oven and turn onto a floured surface, making sure to get all the dough out of the mixing bowl (it is very sticky) and turn the dough onto itself a few times to get a nice uniform shape and place it on the parchment paper

Preheat the oven to 450 degrees with the covered empty Dutch oven in it. Take Dutch oven out once the oven is preheated, take the lid off and set the dough on the parchment paper and place that in the Dutch oven, put the lid on and return to the oven and bake for 30 minutes

Turn the oven down to 400 degrees, take the lid off and bake for another 15-20 minutes until the crust is brown (mine came out perfect at 15 min. so total time in oven was 45 minutes)

Take the Dutch oven out and lift the bread out with the parchment paper and let cool for 30 minutes before serving