Prepare a rectangular 9-by-5-inch metal loaf pan by spreading 1 teaspoon (5 g) olive oil across its bottom and sides. Set aside. Measure the remaining ingredients before mixing, and choose a warm, draft-free place for the covered dough to rise.

Whisk the bread flour, instant yeast, granulated sugar, and fine table salt in a large bowl. Add the warm water and remaining 27 g olive oil. Stir firmly until no dry flour remains and a shaggy dough forms, scraping the bowl thoroughly.

Knead on a clean, unfloured counter for 8–10 minutes, using a dough scraper as needed. The dough should become smooth, supple, and slightly tacky, with enough elasticity to stretch a small piece into a thin membrane before it tears.

Let rise for 90 minutes, or until approximately doubled, in the mixing bowl, tightly covered. Begin checking after 60 minutes in a warm kitchen. Look for an expanded, rounded surface and visible aeration rather than relying solely on the clock.

Rest for 10 minutes, covered, after gently pressing the dough into a squat rectangle. Then pat it into an 8 1/2-by-11-inch rectangle. Roll from an 8 1/2-inch edge into a snug log, pinch the seam closed, and place seam-side down in the prepared pan.

Proof for 60 minutes, loosely covered, until the center crowns about 1 inch above the rim and a gentle fingertip indentation returns slowly. Begin checking after 40 minutes. During the last 25 minutes, preheat the oven to 375°F with a rack in the lower-middle position.

Bake for 35 minutes, until evenly golden and the center registers 195°F. Check after 30 minutes; loosely tent with foil if browning quickly. Remove the loaf from its pan promptly so trapped steam cannot soften the bottom.

Cool on a wire rack for 90 minutes before slicing. Leave the loaf uncovered so moisture can escape and the crumb can set. Cut with a serrated knife into 12 slices; each slice is one serving.