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!
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.
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.
Serve warm or allow to cool completely then store in a zippered bag.
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.