Cinnamon and Raisin Focaccia
Prep
1 hr 30 mins
Cook
25 mins
Servings
8
Difficulty
Medium
My family goes crazy for this cinnamon and raisin focaccia, and honestly, it's become my go to recipe when I want something impressive but not complicated. The beauty of this bread is that it comes together in just over two hours from start to finish, making it perfect for a weekend baking project without eating up your whole day. Raisins bring natural sweetness and fiber to the dough, so you're getting something that actually feels nourishing alongside all that delicious flavor. What I love most is how simple the ingredient list is and how affordable it stays, yet it tastes like you spent hours in the kitchen. The warm cinnamon and plump raisins create this wonderful comfort food that pairs perfectly with coffee or tea.
Ella x
Ingredients
- 300 mlwarm water
- 7 gactive dry yeast
- 500 gbread flour
- 10 gsalt
- 60 mlolive oil(divided)
- 150 graisins(soaked in warm water for 10 minutes)
- 15 gcinnamon
- 80 gsugar
- 40 gbutter(melted)
- 30 mlhoney
- 5 mlvanilla extract
Detail level
Instructions
- 1
Dissolve yeast in warm water and let sit for 5 minutes until foamy.
Tip: This blooming step ensures your yeast is active and will give you good rise.
- 2
Combine flour and salt in a large bowl, then pour in yeast mixture and 40ml olive oil. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
Tip: Knead until the dough springs back when poked with your finger.
- 3
Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes until doubled in size.
Tip: A turned-off oven with the light on works perfectly as a warm rising spot.
- 4
While dough rises, drain the soaked raisins and pat dry with paper towels.
Tip: Drying the raisins prevents excess moisture from making your focaccia soggy.
- 5
Mix cinnamon and sugar together in a small bowl.
- 6
Punch down risen dough and press it into a greased 30x20cm baking tray, creating a rectangular shape about 1.5cm thick.
Tip: Use your fingertips to gently stretch and shape the dough without tearing it.
- 7
Combine melted butter, honey, and vanilla extract. Brush half this mixture over the dough, then sprinkle the cinnamon-sugar mixture evenly across the surface.
Tip: Reserve the remaining butter mixture to brush on after baking for extra shine and flavour.
- 8
Scatter the drained raisins evenly over the cinnamon sugar, pressing them gently into the dough. Let rise uncovered for 20 minutes.
Tip: A second rise creates a lighter, airier crumb.
- 9
Preheat oven to 200°C. Use your fingertips to dimple the entire surface of the focaccia, creating signature indentations.
Tip: These dimples prevent large air pockets and give authentic focaccia texture.
- 10
Bake for 20-25 minutes until golden brown and a skewer inserted in the centre comes out clean. Remove from oven and immediately brush with remaining butter-honey mixture.
Tip: Brushing while hot helps the glaze soak in and keeps the crust tender.
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