Your recipe shows a nominal hydration of 62%, but that is not the actual hydration value. The reason is that the semolina flour and the VWG also have to be hydrated. Also, the cane syrup contains around 25% water (my best estimate), which contributes to the hydration of the dry ingredients mentioned above, and the oil also has a "wetting" effect on the dough. So, by my best calculation, the official hydration value of your dough is around 57.5%. If you add in the effects of the oil, the "effective" hydration is around 59.6%. The actual hydration value may differ somewhat from my calculated value because the semolina flour and the VWG do not have the exact same absorption characteristics as The Gold Medal bread flour, but whatever the actual hydration value, it should work with your flour.
There are several ways of extending the fermentation window, including, alone or in some combination: using less yeast, using cold water, using a metal storage container, adding the IDY at the end of the dough preparation process, or substituting ADY for IDY but using it dry, not prehydrated in warm water. Having a refrigerator that operates at around 35-40 degrees F is also a plus. Since you are currently using about 0.46% IDY (my best calculation), you are unlikely to get to 5-7 days or 10 days. The key factors to getting to long fermentation windows is mainly a combination of low yeast quantity and keeping everything cold, and possibly coupled by the strategic use of the yeast as mentioned above.
If you decide to jettison the olive oil, I would replace it with water so that the dough is adequately hydrated.