That shockingly easy recipe IS really easy.
Substituted instant yeast for active yeast. Reading up on that, active needs to be activated in liquid, while instant can just go in dry ingredients. I still put the instant in lukewarm water with honey to start.
We have a big Rubbermaid container with lid that I used instead of a bowl. I put the lid on loosely and put it in the fridge overnight.
The next morning it had doubled nicely and filled the container. As recommended I used a couple of forks to fold the dough over itself with olive oil, then poured it into a buttered pan.
The pan I used was bigger than a 9x13 pan with sort of a half height rim. Here it is after a 3 hour rise, nicely filling the pan.
Then I poked the dough and added oil and salt.
Probably could have forced in deeper holes next time.
Here’s the loaf right out of the oven, about 25 minutes. You can see the buttered pan let it pull right off the pan edges.
Still warm, I cut off one crispy buttery salty delicious edge. Pretty happy with how it turned out!