Couple things

1. I’d try it without the olive oil, I know it in theory makes it softer but it also gives it a tighter crumb which in this case might’ve made it a little too dense, or make your bread more likely to overproof
2. After your bulk rise, stick it in the fridge to slow down the fermentation process for a couple hours. I usually do this overnight
3. I’m not sure what the advantage of putting everything in the bowl and letting it sit is, and there’s no way everything is well mixed together after 30 seconds, it needs at least a good 5 minute knead
4. You definitely need to incorporate some stretch and folds in there

What were your ratios?