Small batch cheesy focaccia in a loaf pan

Stir together 120 g bread flour, the yeast and salt; add water and olive oil and stir. Fold and press in the bowl until homogeneous; it is a moist dough.

Cover and rest 15 minutes, then do a bowl fold: stretch and press around the bowl.

Rest 15 minutes and do a second bowl fold, stretching and pressing to seal.

Let rise 60 to 90 minutes, or longer.

Oil an 8.5 by 4.5 inch loaf pan (a 9 by 5 works but gives a thinner loaf). Put in the dough and dimple gently into place; if it resists, wait a few minutes and dimple again until it mostly fills the pan.

Let rise a couple of hours, then bake.

Variation: plain -- olive oil and a little coarse salt on top.

Variation: garlic confit -- big garlic cloves halved and simmered in olive oil 20 minutes, pressed into the dough, with a little lemon zest and coarse salt.

Variation: olives halved with a little fresh chopped rosemary.

For the cheesy version, halfway through the bake add a mixture of mozzarella and parmesan, pressing cheese slightly around the edge so it bakes into a lacy, crispy frico edge.

Soon after baking, run a thin knife around the sides and turn it out quickly so the escaping moisture does not soften the crust.