Baked in small batches, artisan breads are made with age-old-bread-baking techniques. They're crafted with few ingredients, sometimes as few as five. The texture of artisan bread is firm and moist but crusty outside. This no-knead version of artisan bread was developed to be very much like a bakery bread.
For a no-knead basil and sun-dried tomato bread: Fold 1/4 c well-drained sun-dried tomatoes in oil (from 7-oz. jar) and 1 tablespoon fresh basil leaves (or 1 teaspoon dried basil leaves) into each dough half with hands in step 3 before shaping. Continue as directed.
For a no-knead kalamata olive-rosemary bread: Fold 1/4 c pitted and sliced kalamata olives and 1 tablespoon chopped fresh rosemary leaves (or 1 teaspoon dried rosemary leaves) into each dough half with hands in step 3 before shaping. Continue as directed.