In the bowl of a stand mixer, combine the water, yeast, honey, flour, salt, and yogurt. Using the dough hook, mix until the flour is completely incorporated. Alternately, you can mix the dough with a wooden spoon until it comes together. Cover the bowl with a wet towel or plastic wrap and let sit at room temperature 2 hours or until it doubles size.
If time allows, punch the dough down, cover the bowl, and transfer the bowl of dough to the fridge and let sit overnight. This will help develop a stronger "sourdough" flavor.
Generously dust a work surface with flour. Scrape the dough out of the bowl. It should be loose and sticky. Form the dough into a ball and place in a parchment lined 4 quart or larger dutch oven. Allow to rise 1 hour or until doubled in size.
Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes.
Brush the top of the dough with the olive oil. Use a sharp knife to score the bread with an “X” (or your initials), which will allow steam to escape. Transfer to a piece of parchment paper.
Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 2 hours before slicing.
Slice the bread and serve as desired.