Blueberry Ciabatta

Ciabatta is a versatile bread, great for picnics, perfect with dinner and festive for breakfast with cheese or freshly made jam and now that I have stumbled upon a method which gives me consistent results, I bake two big ones every day to keep up with the appetite of the summer crowd here on our little island on the big river. Yesterday, as requested and promised, I made it with blueberries. I followed the recipe for Tweaked Ciabatta step-by-step, except that, at the very end of the mixing, I gently incorporated 350 g of fresh blueberries, rinsed and well drained.

Right after mixing Before proofing Fresh out of the oven

I didn't add any sweetener as I intended to make sandwiches with it (it was delicious with thin slices of cold herb-crusted pork loin, baby romaine and a hint of horseradish mayonnaise) but if you'd like it to be more of a snack bread, you could add a bit of sugar and, if feeling especially bold, a pinchful of spices (I'd try it with cinnamon or ginger).