This truly scrumptious loaf is based on the tweaked ciabatta recipe to which I added a lot more water (I didn't weigh it as I mostly went by instinct), 320 g of dried apricots (from Costco) and 1 mini bottle (50 ml) of Limoncello.
The crumb came out moist and fragrant with a very delicate flavor. I could have used twice the amount of liquor and maybe I will next time, just to see how it changes the taste. But as it is, I love it! It is especially enticing at breakfast or for a quick afternoon snack, particularly with apricot preserves.
This ciabatta signs off on our stay by the big river. Our little crowd is dispersing. Our French guest is flying back home. The grandchildren are going back one by one to their rested parents. The Summer of the Ciabatta is nearing its end... But, as we say in French, "je n'ai pas dit mon dernier mot", in other words, ciabatta is still very much on my mind. Stay tuned for more variations if you are not utterly bored by the subject by now... :-) The Apricot Limoncello Ciabatta goes to Susan, fromWild Yeast, for Yeastpotting.