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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.
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!
- 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
- 3 tablespoon coarse or raw sugar I love this sugar
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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.
-
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.)
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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.
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Cover the pans with plastic wrap or two plates and allow the dough to rise for 30 minutes.
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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.
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Preheat the oven to 375˚F with a rack positioned in the center of the oven.
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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.
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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.
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Serve warm or allow to cool completely then store in a zippered bag.
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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.
See Café Tips above for additional instructions.
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.
Nathalie b says
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
Chris Scheuer says
I hope you love this one too, Nathalie! We will send the labels!
Sherry says
This sounds like it would make a wonderful gift. Please send labels.
Chris Scheuer says
Sure, Sherry!
Dee McHose says
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!
Chris Scheuer says
Thank you so much, Dee!
Margaret Lunt says
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..
Chris Scheuer says
Thanks, Margaret! We will send the labels.
Val Moore says
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
Annette Hik says
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
Chris Scheuer says
Thanks so much, Annette! We will send the labels!
Chris Scheuer says
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.
Elsa Moore says
This looks wonderful, I will use golden raisins. Please send me the labels..thanks for taking the time to do this.
Lorena Goeller says
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
Chris Scheuer says
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!
Glynis says
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
Chris Scheuer says
Hi Glynis, I haven't toasted this bread but I think it would be delicious! Sending the labels now.
Sharon H. says
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.
Chris Scheuer says
Yay! So happy the jam turned out well for you, Sharon! The labels are on the way!
Susan Littig says
Please email me the labels. I love the professional look of home baked products with your special touch. Thank you.
Chris Scheuer says
Thanks, Susan! The labels should be in your email.
Diane Staes says
I love using your labels! Please email me these for cinnamon raisin focaccia bread!
Chris Scheuer says
Sending them now, Diane!
Randie says
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-
Chris Scheuer says
You're welcome, Randie! We'll be happy to send you the labels. ENJOY!
Helen Francis says
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
Chris Scheuer says
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 🥰
Sulizna de Jager says
Thank you for all the easy and delicious recipes! I would love to have the labels...thank you!
Chris Scheuer says
You're welcome Sulizna! Sending the labels now. Hope you enjoy the focaccia!
Mimi says
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.
Chris Scheuer says
Great idea, Mimi! We'll send the labels now. (it does smell AMAZING!)
Kathleen Land says
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.
Chris Scheuer says
Happy to send them Kathleen. You're right, this will make a great gift for a neighbor!
Peggy Valletta says
Chris, I would love the labels for the focaccia bread.
Thank you,
Peggy
Chris Scheuer says
Sure, sending them now, Peggy!
Dayna says
Thank you for the delicious looking recipe ! I would love the label ! Thank you again
Chris Scheuer says
Sure, they should be in your email, Dayna.
Nancy Phlegar says
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 !
Chris Scheuer says
I bet your house is smelling wonderful by now, Nancy! The labels are coming you way.
Witman Janice says
Would love the printable gift tag Just love your recipes. You are my go to site.
Chris Scheuer says
Thanks so much, Janice 💕 I'm sending out the labels now.
Pam Collins says
This sounds wonderful and I can’t wait to make it. I would love the printable labels. Another winner from Chris!
Thank you, Pam
Chris Scheuer says
Thanks, Pam 🥰 The labels should be in your inbox shortly!
Dlevy says
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!
Kay says
Chris,I’d love instructions on your pretty labels. Thank you Love your recipes.
Chris Scheuer says
Sure! They're on the way!
Chris Scheuer says
That's so awesome, Dlevy! Your wish is my command! 😂 Sending the labels now.
Nancy Hartwig says
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 !
Chris Scheuer says
Thank you, Nancy! We'll send the labels now!
Andree Jackman says
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
Chris Scheuer says
Sure, we'll send them off now!
Gayle Eales says
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
Chris Scheuer says
Thanks so much, Gayle! This will make a great Father's Day breakfast! Sending the labels now!