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With a sweet, cinnamon-laced dough, lots of plump raisins and a crisp sugar topping this EASY Cinnamon Raisin Focaccia requires no kneading and takes less than 10 minutes of hands-on time!
Our eight-year-old granddaughter, Emmy, enjoys spending the night at Gigi (that's me, often shortened to Geeg) and Papa's (that's Scott). She gets particularly excited about a sleepover if she has school the next day as she loves for me to pack her lunch. And if the lunch includes a sandwich on our focaccia bread, she's over the moon! A few weeks ago I stirred up a batch of the super easy focaccia for Emmy's lunch. Since the recipe makes two loaves, I thought it would be fun to switch things up a bit and made one loaf as a sweet breakfast bread. The result was this super delicious, Ridiculously Easy Cinnamon Raisin Focaccia.
I've made this breakfast/brunch treat a few times since and it always brings a huge thumbs up. In fact, it's quite dangerous, as it's almost impossible to enjoy just one piece!
Ridiculously Easy
Many of you have made our Ridiculously Easy Focaccia Bread and have agreed that it is super easy and SUPER delicious. This is a kissin' cousin to the focaccia. Same easy steps, just a few adaptations. It definitely falls into our Ridiculously Easy category of recipes which you can read more about here and see the entire collection here.
If you're new to The Café, a short, condensed definition of our RE recipes is "Recipes that make you look like a kitchen rock star with minimal effort on your part".
What makes this recipe SO easy?
Well, to start with, you can mix up this dough with just one bowl, no mixer and there's NO kneading involved. How does it work? Just combine all-purpose flour, sugar, raisins, cinnamon, instant yeast and salt in a medium-large mixing bowl. Add hot water and stir until the flour is completely incorporated. Cover and let the fragrant dough rise and get nice and puffy.
Because we're using instant yeast and hot tap water the dough will rise quickly right on the countertop. Another option is to mix up the dough, refrigerate overnight and bake in the morning. That works really well for overnight guests as they will wake to the wonderful aroma of cinnamon bread baking.
Once the dough's risen, it's time to divide it into two round cake pans that have been greased and lined with parchment paper. Another short rise in the pan and it's almost time to bake; but not before the top is sprinkled with coarse sugar (also called raw sugar, Demerara or Turbinado) which creates a sweet crisp crust during its' time in the oven.
Now the only thing left is to wait for that amazing heavenly aroma that will fill your kitchen. It'll be sure to silently call everyone in the house to the kitchen (and quite possibly the neighbors too!).
See what I mean, easy! Ridiculously easy!
What size pan should I use for this focaccia?
You'll actually need two pans, as this recipe makes two round loaves of cinnamon raisin focaccia. You can use either 8 or 9-inch round cake pans. The 8-inch pans will yield a taller loaf where the 9-inch focaccia rounds will be larger in diameter. You can see the 8-inch version in the pictures in this post which show it on a cake stand and the 9-inch on the wooden cutting board.
One important thing to note, if you use 8-inch pans, make sure the sides of the pans are at least 2-inches tall as the focaccia rise nice and high (Most pans these days have 2-inch tall sides but if your pans are older, they might be more shallow.). If your pans have lower sides, use 9-inch pans instead.
If you're in the market for cake pans, I really love these non-stick baking pans that come in 8-inch or 9-inch sizes. They're sturdy, clean up beautifully, have nice tall sides and look like new after many uses.
If you only have 8 or 9-inch square pans, they will work also as will a 9x13-inch pan (which will just make one large focaccia).
Give one away!
Since this recipe yields two delicious focaccia bread rounds, it's perfect for gifting!
I've created a cheerful gift label that I'll be happy to share with you. If you'd like a free printable PDF for the labels, just leave us a comment below this post in the comment section. We'll send you the labels along with directions on how to print and use them.
Plan of action
Check your pantry, you probably have everything you need to make this DELICIOUS Cinnamon Raisin Focaccia. Just think, in less than two hours, you can be pulling this amazing breakfast treat out of your oven, all set to devour by your (drooling) fans!
Cafe Tips for making this Cinnamon Raisin Focaccia
- Don't like raisins? No problem, leave them out! You might have to change the name, but the bread will still be super delicious! Another option would be to add chopped, toasted pecans or walnuts in lieu of raisins.
- You'll need Instant Yeast (vs. Dry Active Yeast) for this recipe. Instant yeast is a fast-acting yeast that does not need to be activated in water. It was developed to be added to recipes with the dried ingredients which makes it super easy to use in recipes like this Cinnamon Raisin Focaccia.
- You can purchase Instant Yeast at just about any grocery store in the baking aisle, right next to the regular dry active yeast. You can also purchase it online. I like to purchase my instant yeast in bulk as it's infinitely cheaper than buying the little packets. Instant yeast can be kept in the refrigerator for several months or in the freezer for a year.
- The only important rule for using instant yeast is that it needs a "hot" liquid to activate it, in this instance hot tap water. The water should feel very warm but not too hot to touch. I let my water run for a minute or two until it's nice and hot. If you want to measure the temperature with an instant thermometer, it should read around 120-125˚F.
- To prep this recipe the night before, mix up the dough, as directed, let it rest at room temperature for 10 minutes, then refrigerate. In the morning, remove the dough from the refrigerator, divide it into the two pans as directed. The rise time, once the dough is in the pans will take longer as it's starting out cold, about 60-90 minutes. Once the dough has risen, proceed with the dimpling, sprinkling with sugar and baking as directed.
- You can cut this cinnamon raisin focaccia bread into wedges or crossways, into strips. Although it's delicious on its own, I love serving it with some good butter (we love Irish butter) and a jar of honey.
- Be sure to grease your pan (with butter) and line it with parchment paper. An easy way to line your pans with parchment? Take a piece of parchment slightly larger than the diameter of your pan. Fold it in half and then in quarters. Fold the quarter in half and then in half one last time. You will end up with a long skinny triangular-shaped wedge. Turn the pan you want to line upside down. Place the tip of your parchment paper triangle at the approximate center of the pan and lay it flat so the unfolded edges are lying over the edge of the pan. Trim the paper with a scissors, about a quarter inch in from the edge of the pan. Unfold and line your pan with the circle you created.
- If you bake a lot (or you're lazy like I am) you'll love these pre-cut parchment paper circles. They're reasonably priced, last forever (come in a pack of 100) and save a bunch of time. They come in 8-inch and 9-inch sizes.
- Don't be shy when you "dimple" the dough, just before baking. You want to poke your fingers in all the way to the bottom of the pan and actually make little holes with your fingers. This will ensure nice deep dimples that won't disappear in the oven.
- You can use any kind of coarse sugar to top these cinnamon raisin focaccias. Different types of coarse sugar are raw sugar, Turbinado sugar, Demerara sugar and coarse baker's sugar.
Thought for the day:
I will meditate on the glorious splendor of Your majesty,
and on Your wondrous works.
Men shall speak of the might of Your awesome acts,
and I will declare Your greatness.
They shall utter the memory of Your great goodness,
and shall sing of Your righteousness.
Psalm 145:5-7
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear your results, adaptations and ideas for variations.
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Ridiculously Easy Cinnamon Raisin Focaccia
Ingredients
For the prep:
- 1 teaspoon soft butter
- For the dough:
- 4 cups all-purpose flour
- 1 cup raisins
- ⅓ cup sugar
- 2 teaspoons kosher salt
- 1 teaspoon cinnamon
- 2¼ teaspoons instant yeast, (1 packet)
- 2 cups hot tap water, 120-125˚F.)
- 4 tablespoons olive oil divided
For the topping:
- 3 tablespoon coarse or raw sugar, I love this sugar
Instructions
For prep:
- Using a paper towel, spread the butter over the bottom and up the sides of two 8 OR 9-inch cake pans. Line the pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan and tilt the pan to distribute the oil over the bottom. Set aside.
For the dough:
- In a medium-large bowl, combine flour, raisins, sugar, salt, cinnamon, and instant yeast. Stir well. Add the hot water. Using a Danish Whisk, sturdy wooden spoon, or a rubber spatula, mix until all of the flour is well incorporated (check the bottom of the bowl, there should be no small pockets of flour left). Cover the bowl with a plastic wrap or a plate and allow to rise at room temperature for 45 minutes or until doubled in bulk.
- (If you want to make this dough the night before, see the notes below this recipe.)
- Gently deflate the dough by stirring it from the sides of the bowl with a rubber spatula. Divide the dough in half and place one piece of dough in each prepared pan, turning to coat with oil. Tuck the edges of the dough underneath to form a rough ball.
- Cover the pans with plastic wrap or two plates and allow the dough to rise for 30 minutes.
- Drizzle the dough in each pan with one tablespoon of oil. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
To finish:
- Preheat the oven to 375˚F with a rack positioned in the center of the oven.
- Sprinkle tops of each focaccia with 1½ tablespoons of coarse sugar and allow the dough to sit at room temperature for 15 minutes while the oven is preheating.
- Transfer the pans to the oven and bake for 15-20 minutes, or until the tops are a nice golden color and the undersides are crisp and golden (you can use a table knife to gently lift up one focaccia to check the underside.
- Remove the pans from the oven. Gently flip the bread out onto a cool rack and remove the parchment if it’s still attached to the focaccia. Turn right side up and allow to cool for at least 15 minutes.
- Serve warm or allow to cool completely then store in a zippered bag.
- To freeze: To freeze, allow the bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 325˚F oven.
Notes
Nutrition
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How would I go about using one recipe and splitting the dough to have each regular and cinnamon raisin? Thank you, Susan
PS please include the labels!
Hi Susan, Because the cinnamon and raisins are incorporated in the first step of the recipe, you'd probably have more success by just halving the recipe to make one pan of cinnamon raisin focaccia, and then you could make half a recipe of our regular focaccia recipe (you can find it here). The cinnamon raisin recipe has more sugar and less salt than the plain focaccia, so without adding the raisins and cinnamon the flavors would probably be unbalanced. Hope this helps! And the labels are on the way to your inbox - Enjoy!
May I please have the labels for this bread? I love cinnamon and raisin. Thanks.
Sure, Judy!
May I have the labels for this recipe please? Thank you.
Sure, Judy!
I do love your recipes. I have been making the foccacia bread for years. I am going to try the apple one. Thanks for all your great recipes.
So glad to hear that, Phyllis!
Good morning!
I just read your Ridiculously Easy Focaccia Bread recipe and read this one for Ridiculously Easy Cinnamon Focaccia Bread! I can’t wait to make both of these and am sure they will be my go-to favorite recipes as well as I have never been disappointed in any of your recipes I have tried in the past!
Could I please have the beautiful, free printable labels for this bread?
Many thanks for having such a beautiful, well-explained recipe site!
Many thanks for the labels, as well.
Susan
Thanks for the kind comment, Susan! We're happy to send the labels.
Good morning Lindsay,
I got your email with the download for your beautiful labels; MANY THANKS!
I love getting your emails and making all of the delicious recipes I’ve tried; keep up the GREAT work and beautifully executed website!!
Hope you all are having a great weekend!
Susan
Thank you for the kind and encouraging comment, Susan!
Hello, just finished making your Super Easy Focaccia and it is beyond delicious! I just saw the cinnamon raisin focaccia recipe and will try it next. Would you please send the labels for the cinnamon raisin focaccia to me . Thank you!
That's great, Nora! We are happy to send the labels.
Hi ~ looking forward to making this! Can I use a springform cake pan??
Yes, that will work, Jennifer. Enjoy!
Printed , totally making this for a brunch with my friends , label is a must …
Sure, Riesil!
Hi, Chris,
I asked the question about how to check the undersides for crispness with the RE plain (understatement!) focaccia recipe. I just read how you do that in this recipe, you clever young lady, so there is no more confusion. I’ve not tried this cinnamon and raisin variety yet, but it is forthcoming, so will you please send me the label instructions?
With warm regards
So sorry we missed this, Sandy! We will send the labels your way.
ANYthing cinnamon and raisin gets my attention! I would definitely like to know how to print the label. Thank you so much for continuing to bless so many, even after all the chaos in Swannanoa!
Thank you for the kind comment, Nancy! Sending the labels your way.
Can I use dried cranberries instead of raisins? Also, I don’t have any olive oil on hand…can I use vegetable oil instead?
That should be fine, Sue. Enjoy!
your stickers are gorgeous and your bread is inspiring! Cant wait to try this and bake it for gifts for others - would love your template! Love your blue and white items/ribbon too 🙂 my fav color combo!
Thank you, Leslie! Sending the labels your way.
Absolutely fabulous, and now another ridiculously easy recipe to impress my friends with. They think I spend all day baking!
Thank you for the review, Tania!
I’ve made the RE overnight focaccia with many different variations of toppings. My family and friends love it every time. I make banana bread for my sea swimming group to have with coffee but can’t always wait for bananas to ripen enough. I’ve now found your sweet version of the bread and I am so pleased. I’ll bake it this weekend and let you know what they think
Enjoy, Tania!
Just about to start prep and want to check on the 27g instant yeast cos my packets are only 11g. I’m thinking the metric conversion has got it wrong
Love love your site! Your recipes have never failed. I’ve made the focaccia many times and plan to try this and surprise my bread-loving grandsons this weekend. I would love to have the cute labels, please. Thanks in advance…
Thank you for the kind comment, Baba! Sending the labels your way.
Would love the labels for this Cinnamon Raisin Bread! I am on the care team for church and we make meals for members in need. This would dress up the gift. I saw this recipe when I looked at your Hungarian Mushroom Soup recipe, which I will be making soon to test since soups are an easy way to feed several in a household.
Sending them your way, Jane!
I'm looking forward to making these for my students. Could I add chocolate chips? Thank you for the labels.
Sending them your way, Erika. Chocolate chips will work!
This looks deliciously amazing and I’ll be trying it very soon. You’re so kind to encourage us to share by providing such pretty labels. I’m looking forward to receiving them when you have time. Thank you so much for sharing your wonderful, ridiculously easy recipes! Lots of love ❣️ — Hebrews 13:2 “Do not forget hospitality, for through it some unknowingly entertained angels.“
Thank you for the kind and encouraging comment, Jacqueline! Sending the labels your way.
Please may I have the labels for this recipe? They are lovely. Thankyou. I am a huge fan of your website! 🙏🤗
Thanks, Laura! Sending them your way!
Looking forward to making this for my family during the holidays. I think they will love it on a sleep in morning. Would love to have the labels for this as well as I think it would make a great gift.
Sending them your way, Gail!
I have made your foccacia bread many times and it is always a hit. Would like to try this version for holiday gifts. I am wondering if you think it would work using fresh, chopped cranberries instead of raisins?
Yes, that would be delicious! A little orange zest would be a nice complement.
Thank you for this wonderful, delicious recipe! It makes a perfect gift. Please send your lovely labels. Thank you!
Sure, Robin!
Please send labels...
Sure, Linna!
Cant wait to try this! I’d like a copy of the labels for the cinnamon raisin focaccia bread.
Sure, Tammy!
Great for gift giving please send labels
Sure, Maureen!
Great gift to my new neighbor! please send the labels. Thank you!
Sending them your way, Amy!
Love this simple recipe Thank You so much for sharing!!
So glad to hear that, Susan!
Love this!!!! Would love to gift the round loaves, is there a Nutritional card to go along with the label?
thaurilick66@gmail.com
Hi Tammy, there is not a nutritional card, but we are happy to send the labels.
This bread is amazing! I wasn’t sure if it would turn out since I made it in two separate steps. After the first rise, I separated it into two balls, wrapped them in plastic wrap and stuck them in the freezer so I could take them to my sons house. When I got there, I put them in the pans in the fridge, took them out in the morning and continued with the directions. My 9 yr old grandson ate most of one loaf. I will definitely be making this again. Could you send the printable labels please? And thank you!
That's great, Jo! We will send the labels your way.
I made this and it was delicious! I will be making this and gifting them to my neighbors. Please send the printable labels. Thank you
Thanks, Susan! We will send the labels.
Could you please send me the printable labels? Thanks.🙂
Sure, Bonnie!
I have now made each focaccia recipe and they are all fabulous. I also made one using “Everything Bagel” seasoning that we loved. They are wonderful for gifting and I would love to have the printable labels. Thank you so much!
Thank you for letting us know, Sheila! We will send the labels.
I'd like to try this recipe in the next couple of days and the labels would be great if you could send. Thank you.
Sure, Debbie!
Delicious..very easy. Thanks for the recipe..I would like to print the labels…
Thanks, Wilmarie! We will send the labels.
I love this recipe
Even a non-cooker like me can do it. Please send rain cinnamon labels. Thanks.
That's great, Valerie! We will send the labels!
Cant wait to try this! I’d like a copy of the labels for the cinnamon raisin focaccia bread & link to the bags. thanks!
Sure, Melissa!
Please send labels. Thank you.
Sure, Carolyn!
Thank you so much for this beautiful post and offer to send the lovely labels. I’d love to receive them. Thank you!
Sure, Marion!
Please send me the labels. Making homemade gifts for the holidays this year.
Wanda L. Carter
Sure, Wanda!
Thank you for this wonderful recipe. It’s so easy and quite delicious!
Please send me the printable labels.
Thanks!
So glad you enjoyed it! We will send the labels, Elaine.
This is the best ever! 10 stars!
I’d love the labels for gifting.
Thanks
Thanks, Prencella! We will send the labels.
Hi, Chris, this sweet focaccia sounds wonderful! I've only seen--and made--savory ones so an delighted to add this to my repertoire.
I'd love the printable labels for gifting.
Enjoy, Marlene! We will send the labels.
I’m excited to try this recipe, but why is the rise time only 2hrs vs 8-24hrs like the original savory focaccia recipe? I loved the airy holes in the savory version so should I allow a longer rise time to get those beautiful holes for the sweet bread version?
Thank you for this wonderful series of recipes! They’re amazing. Please send me the printable labels when you have a chance.
Hi Caroline, you can let the dough rise longer in the refrigerator if you prefer. I don't like to let it sit too long because of the eggs and sugar.
I am a lover of focaccia but I never thought of making a sweetened version. This was delicious! Thanks so much for all your wonderful recipes! Please send the PDF for the labels. Thanks
Awesome! Thanks for letting us know, Linda. We will send the labels.
I made this last night with Schar gluten free flour. I halved the recipe, but doubled the yeast, and followed the steps for an overnight rise in the fridge. It turned out very nicely for a gluten free bread. It didn't have the same fluffiness as wheat based bread but gluten free stuff never does! The only thing I would do differently next time is make sure I coated the top of the dough with some oil before putting it in the oven as the top dried out a little (also a common issue with gluten free baking). Thank you for a very easy recipe!
Thank you for letting us know, M. I'm sure other readers will find that helpful.
OMG, I am in trouble. Everything you post is a must try, and I love, love, love the labels. Thank you so much for sharing. I live in an Active Adult Community (55 and older) and it seems a lot of people no longer want to take the time to bake, so every year I bake for our annual craft faire. Your lables will make my goodies look so professional.
Ha! I love that, DoLee! We will send the labels your way 🙂
I've never made focaccia bread before but am anxious to try this recipe. After reading the other comments I will certainly look for more of your recipes. I like how you designed your labels. Please send me the template so I may use them as well. Thank you.
Let us know how it turns out, Linda! We will send the labels your way.
Ciao Chris,
As an Italian from Ligurien, home of focaccia, I do have to say after trying your recipe I will incorporate it into my recipe booklet. Great idea adding cinnamon and raisins to your focaccia. We mostly use malt, for the taste and the color of the focaccia. Could you also send me your lovely labels?
Keep up the great work pleaseeee!!!
That's high praise, Michele! We will send the labels your way!
I just discovered your site today and I cannot wait to try your recipes! They all look incredible. Your pictures and narratives are just beautiful as well as your thoughts for the day. Could you please send me the info for your beautiful labels?
Thanks so much!
Thank you, Cyndy! We are happy to send the labels!
Please send the label information. Thanks so much, and the focaccia is delicious. Loved the refrigerated as well as non-refrigerated directions AND the quote/thought for the day.
I'm so glad, MaryJo! We will send the labels your way.
Love your recipes. Could you please send me the pdf for the labels? Thank you so much.
Thanks, Christine! We will send the labels your way!
I have made your regular focaccia bread and it was absolutely delicious and very easy to make. Can’t wait to make the cinnamon raisin one. I think it would make lovely gifts. May I please get a copy of your beautiful labels?
Thank you.
That's great, Sandi! We will send the labels your way.
Can't wait to try these recipes They do look ridiculously easy! Would love a copy of the labels. Thank you!
Sure, Lynn!
Hi Chris,
As we so enjoyed your Ridiculously Easy Focaccia Bread I was thrilled to see one with raisins and cinnamon! My question is how do you make one with the raisins and the other in the original flavour? You said something about making a sweet breakfast one to go with the sandwich one for Emmy's packed lunch. It would be idea in my house as I am the bigger fan of cinnamon raisin breads and the other one is more of a savoury fan.
Thank you for your lovely blog - especially with the 'listen while I work music' attached.
Mary M.
Hi Mary, so happy you've enjoyed the blog 🥰
Regarding your question, I just make the dough as written for the Ridiculously Easy Focaccia Bread then knead some raisins into half of the dough after it's risen. Before I do the dimpling with my fingers, I sprinkle the raisin dough generously with cinnamon sugar then bake both of them as directed.
I would like to get the labels for the cinnamon raisin foccacia. It looks delicious.
Sure, Linda!
This sounds amazing! Can’t wait to try it and share with family and friends. I’d love adorn this bread with your lovely stickers ☺️
Sure, Dawn! Enjoy!
Hi, Chris: As I would expect, I received the labels for your cinnamon raisin focaccia bread and can't wait to print them out.
My question today, is where did you get these large cello bags for gift giving? Would much rather place in these types of bags rather than ziplock for neighbors. Many thanks for your attention to this request and wishing you and yours a joyous and healthy holiday season!
Hi Barbara, if you check the email that we sent with the labels, there is a link for the cellophane bags near the bottom of the email.
May I please have a PDF of the label. This recipe looks incredible. Excited to make! Thank you.
Sure, Sheila!
Delicious!! Perfect gift for my neighbours!! Could you please send me the labels!!
Thanks, Linda! Sending them now!
I have made your delicious "Ridiculously Easy Focaccia Bread" previously, so can only imagine the yummy tasting Cinnamon Raisin Focaccia!
Would you be kind enough to forward the labels you created so I may complete these breads for Christmas Giving to Neighbors?
Wishing you and yours a fabulous holiday season and good health and great life adventures for the New Year!
Thank you, Barbara! Sending the labels your way!
We tried this recipe as part of our granddaughters Italy report for 4th grade. It turned out very well and the house smells wonderful. Thanks, Marlowe is a special needs girl of 9 who enjoys baking. This weekend we are going to try your cinnamon raisin foccacia.
I'm so glad, Terry! Thank you for letting us know!
Thank you for an easy and tasty recipe for the family. We love raisins. Would like to have the labels for gifting and sharing.
Sure, Delia!
A friend sent me the link to your Ridiculously Easy Focaccia Bread recipe. I can't wait to try it as well as the seeded focaccia and cinnamon raisin focaccia. I can't wait to try each recipe and look at the rest of your recipes.
I would love to be able to print your labels. Thank you for sharing!
We will send the labels, Chris! Enjoy the focaccia!
Most of the fruit were not on top-[bottom], it did not look like your picture. I first dusted the raisons in flour before adding, Did I do something wrong? Still tasted great.
Hi Mike, it's hard to say why your raisins sunk. I never dust mine with flour so I'm not sure if that could have been the issue?? The dough should be thick enough to keep the raisins suspended.
Thanks for the delicious sounding recipe. Will try it in the near future.
Would love to be able to print out your labels for the Cinnamon Focaccia Bread.
Many thanks
Marcia
We will send them now, Marcia!
Can I bake this in a loaf pan?
Hi Elsie, Since this is a flat focaccia bread, I wouldn't recommend making this in a loaf pan but this recipe, is wonderful for using a loaf pan: https://thecafesucrefarine.com/no-knead-cinnamon-raisin-brioche-bread/
Thank you for an amazing and easy focaccia! May I please have the labels?
Thank you!
Sure, Ginger!
I’m excited to try this recipe. We love anything with cinnamon and raisin. I made the Thai Peanut Chicken the other day as my son-in-law loves anything peanut….he loved it and there was enough for leftovers, so he was very excited! The velveting method for cooking the chicken was quick, easy and gave fantastic results….the chicken was so tender. Thank you. As someone said above, your recipes are always so reliable and a go to for me. Also….I’d love a copy of the label please. I just bought some round cake discs yesterday for gifting food….this recipe fits the bill nicely. Thanks in advance.
Thanks for the kind words, Sheila. I'm so happy to hear you are enjoying the recipes. We will send the labels now!
Chris, I just have to try this recipe for focaccia bread. I like anything with cinnamon and raisins in it. I'd like to make some for my neighbor, too, so please send the labels. Tell Scott I still admire his food photos!
THanks so much, Doris! We will send the labels now.
Can't wait to try this recipe! Would love the labels. Thank you for sharing scripture and worship music. Food for the body and soul - a great combo.
I'm so glad you're enjoying the site, Penny. We will send the labels now!
I haven't tried a recipe of yours that wasn't delicious! Look forward to making this bread for family and friends. Please send labels.
Thank you
Thanks so much, Barbara! We will send the labels now!
This bread is so so good!
Please send the label for gifting.
Thank you!
Thanks, Laura! Sending them now!
All your recipes are so awesome. Love this bread. Can I please have the labels.
Thanks, Mary! We will send the labels now!
Looks delicious! I would love a label to share with friends!
Thanks!
Sure, Ali!
I made this today with dried cherries since that’s what I had. Delicious! Easy to make recipe. I baked 25 minutes to try and get crust crispier and moved to bottom rack last 5 minutes of cooking. I love that I have the second loaf in the freezer for later. Will be trying your savory focaccia next time. Thank you for a delicious recipe!
Awesome! Thanks so much for sharing your results, Laurel!
The bread was delicious! I can't wait to make again with my grandchildren. If you could please send the labels, I would be most grateful. They will appreciate the special touch.
I'm so glad, Patricia! Thanks for letting us know. We will send the labels now.
Please send me labels for the raisin cinnamon focaccia. Thank you.
Sure, Gwen!
I love your scripture verses & music suggestions as much as the recipes!
You have introduced me to do many new worship songs.
You feed both stomach and the soul.
Thank you!
I'm so glad, Pam!💕
Awesome!! I have new neighbors to welcome, please send labels. Thank you in advance.
Sure, Joan!
Please send me this label. I can’t wait to makes this and share with friends😄
Sure, Debbie!
P.S. Please send me the labels so I can share with friends. Thanks.
I love this recipe. This was my first try making dough without using my bread machine. It turned out exactly as promised. Delicious and impressive. Thank you.
That's awesome, Cynthia! We will send the labels!
I would love to have the labels for the cinnamon raisin focaccia. Thank you!
Sure, Beth!
Hi Chris, I just love making your quick and easy focaccia recipes; they are so delicious. My grandchildren enjoy helping me make them as well. The cinnamon raisin one is also a big hit. Please send me some labels as we would like to make the bread and give them as gifts! Thanks again for your wonderful recipes! Enjoy the rest of your summer!
I'm so glad, Victoria! We will send the labels now!
I tried your Cinnamon Raisin Focaccia yesterday and it turned out to be one of the best bread recipes I've ever made. I've never made focaccia before, just never thought of it. I've been missing a lot! Your recipe is easy, extremely good, with a crunchy crust and soft chewey inside. Just like bread should be! I hate it when folks praise a recipe then indicate they added a bunch of ingredients. Well, I did add a light sprinkle of Herbs de Provence with the sugar on top and it did make the raisins pop. As one North Carolinian to another, I'm happy to share this great state with you. I'm off to try your regular focaccia. Keep up the great work.
Thanks so much for sharing your results, Gaff! I'm so happy you enjoyed it!
The Cinnamon Raisin Focaccia sounds amazing! I’m making it tomorrow for company (& mainly for myself). I’d like to try a gluten-free version—using the cup for cup GF flour, do I need to add zanthan gum & how much? I enjoy reading your recipes like most people read novels! Thanks so much!
PamMc
Hi Pam, I can't say for sure as I have not tried a gluten-free version of this bread. If you try it, be sure to let us know how it turns out!
Made my first focaccia today. It was delicious! It was easier then some cookie recipes! Can't wait to share with friends. What a great host/hostess gift instead of a bottle of wine! Can you send PDF!
Awesome! I'm so glad to hear that, Ron! Sending the labels now.
Love your focaccia recipes. The grandkids enjoy making them and then eating them. Please send me the labels for the focaccia recipe as we want to make some for gifts. Thank you!
Thanks so much, Victoria! We will send the labels!
Yes please! I'd love to label and gift this delicious bread!
Sure, Sharon!
Ohhhhh, Chris - I feel like I’m constantly asking you for label PDFs. You were kind enough to send peach jam ones recently. Would love this one as well. Many thanks! Ciao, Dee
We are happy to, Dee! Enjoy!
I made this focaccia today...WOW!! I have made a lot of focaccia in the past, but never made one this simple. It was delicious, and I know I will be making it many more times. I was out of coarse sugar, so just sprinkled it with regular sugar, and a light dusting of cinnamon sugar. We also like savory focaccia, and I plan to use this method for it. Thanks for a wonderful recipe! Stephanie
P.S. I would also like to get your labels, as I will have to give the second loaves away, to keep from eating it all.
Thanks so much for sharing your results, Stephanie! We do have another savory focaccia recipe if you want to check it out- https://thecafesucrefarine.com/ridiculously-easy-focaccia-bread/
Hi Chris,
I would love your labels for this cinnamon raisin focaccia. I've been making your focaccia a lot lately, my family enjoys it very much with black olives and rosemary and a pinch of sea salt. This new version sounds delicious, can't wait to try it, thank you for sharing this recipe.
Regards
Brigida
We will send the labels, Brigida! Enjoy!
Hi....this recipe looks delicious. I can't wait to try it.
Also, I would appreciate your labels pdf.
Thank you so much1😊
We will send them now, Bee!
I regularly make your focaccia! and love it. Toasted slices get crispy crusts, too ! I did try it once with whole wheat flour, but that wasn't so good. Now, however, I was going to make the cinnamon-raisin to take to my son's in the morning, but I only have 3 cups of all-purpose flour. Fortunately I can wait for another day, but in the event this happens again, could I substitute a cup of whole-wheat or self-rising flour? Would I need to adapt the recipe in any other way?
Many thanks!
Holly
Hi Holly, so happy you've enjoyed the focaccia! You could sub 1 cup of WW flour and keep the recipe as is, but I wouldn't use self-rising since it has other leavening agents.
Thank you!
Now another issue--I have just made the cinnamon raisin faoaccia for the first time, and the time indicated was not enough. It cooled considerably; eager to try it while warm, I cut a loaf in half as I always do. Inside had doughy parts. I have put it back in a less hot oven of 350 hoping it's going to finish baking . Suggestions, please, and thank you!
Hi Holly, every oven is different. You may need more time. You're looking for a nice golden color on the tops and sides.
Hi,
I would love these labels
Thanks
Also I make your cinnamon raisin bread every week and it’s a huge success…
So will give this recipe a try …
Nathalie B
I hope you love this one too, Nathalie! We will send the labels!
This sounds like it would make a wonderful gift. Please send labels.
Sure, Sherry!
Your recipes are so inspiring! I could spend days making all the delicious food. I can hardly wait to try this Focaccia bread for breakfast!
Thank you so much, Dee!
I love all of your recipes, so I am anxious to try this one also. I would appreciate any of your labels if you wouldn't mind sending them
My granddaughter and her husband love me to make your recipes and give most of it to them..
Thanks, Margaret! We will send the labels.
HI Chris, I have just made the RE /cinnamon raisin focaccia and I am in love. I did sub craisins for raisins but otherwise kept it true. My question is: Could I sub either whole wheat flour or multigrain flour and still have it rise as well as it does.
Thanks for the inspiration
This focaccia is ridiculously easy and yummy.
Just like the many other breads I made from your list.
Thank you so much for sharing your cooking recipes and tips with me.
I would love to have your labels .
cheers
Thanks so much, Annette! We will send the labels!
Hi Val, so happy you enjoyed it. I think you could sub a portion of WW or whole grain flour but I wouldn't try to make it with 100% WW as it will be very heavy.
This looks wonderful, I will use golden raisins. Please send me the labels..thanks for taking the time to do this.
Chris, “we” (I put the ingredients on the counter; my husband made the bread) made your raisin focaccia this morning & it was absolutely delicious. We’re novice bread bakers & find your recipes & tips so helpful. Would appreciate your labels because we’ll definitely be sharing the bread in the future. Also, where can I buy the nice cellophane bags like the one you used in this post? They’d be nice for bread & cake gifts. Thank you so much, Lorena
Awesome! Thanks so much for letting us know, Lorena! We will email the labels now. There's a link to the cellophane bags in the email. Enjoy!
Hi Chris
Would love the label PDF for this focaccia please.
Can you tell me if you have had this toasted and does it toast well?
Kind regards
Glynis
Hi Glynis, I haven't toasted this bread but I think it would be delicious! Sending the labels now.
Can’t wait to try this cinnamon raisin focaccia bread recipe. Earlier this week I made your strawberry freezer jam and it was every bit as delicious as last year's batch. Your recipes are always so great. Thanks for sharing this one too!
Please send the cinnamon raisin focaccia tags at your convenience.
Yay! So happy the jam turned out well for you, Sharon! The labels are on the way!
Please email me the labels. I love the professional look of home baked products with your special touch. Thank you.
Thanks, Susan! The labels should be in your email.
I love using your labels! Please email me these for cinnamon raisin focaccia bread!
Sending them now, Diane!
Thanks for a quick breakfast treat recipe! Will enjoy with family this summer. I would love the label and directions for a,few,quick gifts. Thanks for your blog-
You're welcome, Randie! We'll be happy to send you the labels. ENJOY!
Hi Chris,
I love your recipes and make the Focaccia Bread all the time. I can't wait to try this version. Please send the labels. Would like to gift a loaf to our new neighbors. Do you have a cookbook?
Blessings,
Helen
Hi Helen, this will make a great gift for your new neighbors. We'll get the labels off to you now!
I don't have a cookbook at this time. I've had a few offers but have felt it was interfere with my priorities at this time which are my faith, family and community, which includes the blog 🥰
Thank you for all the easy and delicious recipes! I would love to have the labels...thank you!
You're welcome Sulizna! Sending the labels now. Hope you enjoy the focaccia!
This looks so wonderful that I can almost smell and taste it!
Planning to make it for my Husband’s birthday breakfast next week.
I would be very pleased to have the labels for gifting this lovely focaccia. Thinking that it would be a welcome hostess/host gift.
Great idea, Mimi! We'll send the labels now. (it does smell AMAZING!)
I can’t wait to try this.
I’d like to request the label, please. What a nice gift this will be for a neighbour.
Happy to send them Kathleen. You're right, this will make a great gift for a neighbor!
Chris, I would love the labels for the focaccia bread.
Thank you,
Peggy
Sure, sending them now, Peggy!
Thank you for the delicious looking recipe ! I would love the label ! Thank you again
Sure, they should be in your email, Dayna.
What a perfect breakfast treat to share! I'm turning the oven on this minute! I would really appreciate the labels that will certainly be an absolutely beautiful touch to a lovely gift. Thank you !
I bet your house is smelling wonderful by now, Nancy! The labels are coming you way.
Would love the printable gift tag Just love your recipes. You are my go to site.
Thanks so much, Janice 💕 I'm sending out the labels now.
This sounds wonderful and I can’t wait to make it. I would love the printable labels. Another winner from Chris!
Thank you, Pam
Thanks, Pam 🥰 The labels should be in your inbox shortly!
Oh Chris. I am so excited to try this. My Mother was asking me for Cranberry Walnut bread from Harris Teeter, but it is seasonal. As I was searching for recipes I wandered if your fabulous and easy focaccia bread could be made with cranberries and walnuts. You must have been reading my mind. I am heading to the kitchen right now to try this, using cranberries in place of the raisins with a few walnuts thrown in. I will update with a rating soon. Thank you so much. My Mother will be thrilled!
Chris,I’d love instructions on your pretty labels. Thank you Love your recipes.
Sure! They're on the way!
That's so awesome, Dlevy! Your wish is my command! 😂 Sending the labels now.
Would love the printable gift tag...this will be a great "Fathers Day" breakfast treat......thanks for the great recipes - I look forward to the emails !
Thank you, Nancy! We'll send the labels now!
Can't wait to make this recipe and share with my family. Please send me link for printable gift label.
Love all your recipes. Thank you
Sure, we'll send them off now!
I love all of your recipes and have shared your posts with my sisters and brothers....I would love your labels and plan to make this for father's day...
I am in love with all your salads and your dressings...Do you have a cookbook? If so please leave me the name...Thank you also for the bible verses at the end of your posts...they are very meani8ngful...Take care..l.Gayle.Eales@gmail.com
Thanks so much, Gayle! This will make a great Father's Day breakfast! Sending the labels now!