Tomato Ciabatta with Olives and Onions

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!