Cinnamon and Raisin Ciabatta
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This cinnamon and raisin ciabatta is one of my go to breads when I want something a bit special but don't have all day to spend in the kitchen. The whole thing comes together in just under an hour, making it perfect for a weekend bake when you're short on time. I love how the warm spices and sweet raisins transform a simple dough into something that feels indulgent. Plus, cinnamon is wonderful for helping regulate blood sugar levels, so you can feel good about enjoying a slice. Best of all, it uses basic pantry ingredients you probably already have at home.
Ella x
Ingredients
- 500 gstrong bread flour
- 350 mlwarm water
- 10 gsalt
- 7 ginstant yeast
- 30 mlolive oil
- 150 graisins(soaked in warm water for 10 minutes)
- 15 gground cinnamon
- 40 gbrown sugar
- 25 gbutter(softened)
- 20 mlhoney(for glaze)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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