There's tomato paste as well as fresh tomatoes in the dough of these pillowy, savory loaves from Ylenia Sambati, which comes together easily and requires no kneading whatsoever.
This looks very good. But, in order to give it better texture, I would decrease the yeast to about 1/2 tsp. and let it rise overnight (the gluten develops). Then I would knead a little more flour into it, until it has a little more body, shape the loaves, put them on parchment paper (easier to put on baking stone/steel) let them rise and bake them in the 450° oven (at 450° for 30 minutes before baking) per the recipe. After 10 minutes, the parchment paper can be removed. If they are not brown enough, put them on a higher shelf in the oven for the last 5 minutes or so. All these instructions come from having made quite a bit of no-knead bread.
This was a fail...two times over. I'm now remembering I've used this recipe before and ended up with flat, not nearly as tasty as I would expect due to the delicious ingredients bread. Definitely not "pillowy" as described.
A wet dough for sure-make sure the oven is ready so the loaves don't sag. Would use a touch more flour the next time-very good and tasty.
Can you use hydrated sun-dried tomatoes instead? Looks, delicious!
