I made this for the first time and the "dough" was so wet-- I added flour and they taste lovely, but was it supposed to be so wet or di?

This is a type of no-knead bread, which is typically a wetter dough than the usual sort which does get kneaded. Gluten formation requires water, and is aided by kneading. Since you won't be moving the dough around, it's got to rely on strictly time and water to do the job. So it's going to be a looser dough than you probably expected to get. Although the recipe says you can work with it in as little as two hours, I suspect it would be easier to work with and less sticky if you left it for an overnight rest. There is also the matter of measuring the flour, and how damp or dry your environment is. A cup of flour can vary in weight depending on who measured or scooped it out of the container, and of course- humid conditions mean flour already contains a bit more moisture than one stored in a desert. So the amount of water flour can or will absorb can vary -depending on where you live, how the flour was stored, etc. Your solution to add a bit more flour to get a workable dough is perfectly acceptable, if you need to do so to handle it. It's a recipe, not the Ten Commandments, after all. You do what works best, and as long as it tastes good to you at the end- it's all fine and good.