Bread Baking: Soft, Cheesy 'Focaccia'

"[Photograph: Donna Currie] Softer and fluffier than focaccia or pizza, think of this as a flat loaf of very flavorful bread topped with gooey cheese. If you want it a little crisper, just bake it longer. And here's a bonus: you can make it well ahead of time, then reheat it in the oven so you've got warm bread with melty cheese whenever you need to serve it. Overall, this is a pretty easy loaf. Mix it the night before, pop it into a bag and refrigerate overnight. No need for serious kneading since the overnight rest will do a fine job of developing the gluten. I tried to think of a brilliant name for it but the best I could come up with was "Soft Focaccia." Because, really, that's closest to what it is. Since there's so much flavor in the dough, you won't have to add a lot of toppings, but you could embellish it as much as you like. The spice mix I used is a blend from a local spice shop that includes garlic, thyme, basil, oregano, and marjoram. You can use your own favorite mix. About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry...."