Line a half-sheet rimmed baking tray with parchment. Set aside.

In a large bowl, dissolve the instant yeast and granulated sugar in the lukewarm water.

Add the flour, followed by the olive oil, ground cinnamon, and kosher salt, making sure the salt does not come into direct contact with the yeast.

With a bench scraper, combine the ingredients until a shaggy dough forms.

Turn dough out onto a generously floured countertop.

Knead by hand until soft and elastic, about 8-10 minutes.

With your hands, work the raisins into the dough.

Work in the chopped walnuts.

Add the blue cheese.

Shape dough into a ball. Place in an oiled mixing bowl, then drizzle the top of the dough with more oil.

Cover and let stand in a warm place for 1-1 1/2 hours, or until doubled in size.

Punch dough down.

Shape dough into a ball. Arrange on prepared tray.

Cover and allow to rise until doubled in size, about 45 – 60 minutes. Meanwhile, preheat oven to 400° F (205° C).

Coat loaf in flour. With a bread lame or kitchen shears, score as desired.

Bake in preheated oven for 45 minutes, or until deeply golden brown.

Transfer to a wire rack and allow to cool completely. Slice and serve immediately.