Cinnamon and Raisin Ciabatta

Instructions

1. 1

   Mix the flour, yeast, and salt in a large bowl. Add warm water and olive oil, then stir until a shaggy dough forms. Knead for 8 minutes until smooth and elastic.

   Tip: The dough will be slightly wetter than regular bread dough—this creates the characteristic open crumb of ciabatta.

2. 2

   Let the dough rest for 10 minutes, then drain the soaked raisins and fold them into the dough along with half the cinnamon and brown sugar. Continue kneading for 2 minutes until evenly distributed.

   Tip: Reserve the remaining cinnamon-sugar mixture for the topping layer.

3. 3

   Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 90 minutes at room temperature until doubled in size.

   Tip: A warm kitchen will speed up fermentation; a cooler one will slow it down.

4. 4

   Turn the dough onto a lightly floured work surface and gently stretch it into a rough rectangle about 25 x 35 cm. Brush with softened butter and sprinkle the remaining cinnamon-sugar mixture over the top.

   Tip: Don't deflate the dough too much—preserve those air bubbles for a light crumb.

5. 5

   Roll the dough loosely from one long side, creating a swirled log. Cut into two equal pieces and place on a parchment-lined baking tray, spacing them well apart.

   Tip: The rustic shape of ciabatta doesn't need to be perfectly neat; slightly irregular loaves are authentic.

6. 6

   Cover with plastic wrap and let proof for 45 minutes until puffy and soft to the touch.

   Tip: The dough should spring back slowly when poked but not collapse completely.

7. 7

   Preheat the oven to 220°C. Score the top of each loaf with a sharp knife in a crosshatch pattern. Bake for 32-35 minutes until golden brown with a crispy crust.

   Tip: Place a shallow pan of hot water on the oven floor to create steam, which helps develop a better crust.

8. 8

   Remove from the oven and immediately brush the hot loaves with honey. Let cool for at least 15 minutes on a wire rack before slicing.

   Tip: Cooling allows the interior to set properly and makes slicing easier.