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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.
-
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.
Linda says
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
Chris Scheuer says
Awesome! Thanks for letting us know, Linda. We will send the labels.
M says
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!
Chris Scheuer says
Thank you for letting us know, M. I'm sure other readers will find that helpful.
DoLee Spurgeon says
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.
Chris Scheuer says
Ha! I love that, DoLee! We will send the labels your way 🙂
Linda McCafferty says
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.
Chris Scheuer says
Let us know how it turns out, Linda! We will send the labels your way.
Michele says
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!!!
Chris Scheuer says
That's high praise, Michele! We will send the labels your way!
cyndy zee says
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!
Chris Scheuer says
Thank you, Cyndy! We are happy to send the labels!
MaryJo says
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.
Chris Scheuer says
I'm so glad, MaryJo! We will send the labels your way.
Christine C Mondavy says
Love your recipes. Could you please send me the pdf for the labels? Thank you so much.
Chris Scheuer says
Thanks, Christine! We will send the labels your way!
Sandi C says
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.
Chris Scheuer says
That's great, Sandi! We will send the labels your way.
Lynn R says
Can't wait to try these recipes They do look ridiculously easy! Would love a copy of the labels. Thank you!
Chris Scheuer says
Sure, Lynn!
Mary Milligan says
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.
Chris Scheuer says
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.
Linda says
I would like to get the labels for the cinnamon raisin foccacia. It looks delicious.
Chris Scheuer says
Sure, Linda!
Dawn says
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 ☺️
Chris Scheuer says
Sure, Dawn! Enjoy!
Barbara Martens says
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!
Chris Scheuer says
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.
Sheila says
May I please have a PDF of the label. This recipe looks incredible. Excited to make! Thank you.
Chris Scheuer says
Sure, Sheila!
Linda says
Delicious!! Perfect gift for my neighbours!! Could you please send me the labels!!
Chris Scheuer says
Thanks, Linda! Sending them now!
Barbara Martens says
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!
Chris Scheuer says
Thank you, Barbara! Sending the labels your way!
Terry Beebe says
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.
Chris Scheuer says
I'm so glad, Terry! Thank you for letting us know!
Delia A says
Thank you for an easy and tasty recipe for the family. We love raisins. Would like to have the labels for gifting and sharing.
Chris Scheuer says
Sure, Delia!
Chris Robin says
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!
Chris Scheuer says
We will send the labels, Chris! Enjoy the focaccia!
mike says
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.
Chris Scheuer says
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.
Marcia says
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
Chris Scheuer says
We will send them now, Marcia!
Elsie says
Can I bake this in a loaf pan?
Chris Scheuer says
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/
Ginger says
Thank you for an amazing and easy focaccia! May I please have the labels?
Thank you!
Chris Scheuer says
Sure, Ginger!
Sheila Cholyk says
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.
Chris Scheuer says
Thanks for the kind words, Sheila. I'm so happy to hear you are enjoying the recipes. We will send the labels now!