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.

Sieve in 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, gently combine the ingredients until a shaggy dough forms.

Turn dough out on a lightly floured countertop.

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

Add the raisins, using your hands to work them into the dough.

Add the chopped walnuts.

Add the blue cheese.

Shape the 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 and place it 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 and use a bread lame or kitchen shears to score as desired.

Bake in preheated oven for 45 minutes, or until both the top and bottom of the loaf are deeply golden brown.

Transfer to a wire rack and allow to cool completely.