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

In a large bowl, dissolve the yeast in lukewarm water.

Sieve the flour into the bowl, followed by the granulated sugar, ground cinnamon, and kosher salt, taking care to avoid the salt making contact with the yeast.

Add the olive oil and use a bench scraper to combine until a soft, shaggy dough forms.

Turn dough out onto lightly floured countertop or silicone rolling mat.

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

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

Add the hazelnuts.

Add the blue cheese.

Add the diced pears.

Form the dough (it will feel wet and slippery) into a ball. Place in an oiled mixing bowl.

Cover with clingfilm/plastic wrap or an elastic food storage cover. Sit bowl in a warm place and allow to rise until doubled in size, about 1 – 1 1/2 hours.

Punch dough down.

Form into a ball and place on parchment-lined baking tray. Cover with clingfilm/plastic wrap and allow to rise until doubled in size, about 45 minutes – 1 hour.

Meanwhile, preheat oven to 400° F / 204° C.

With kitchen shears or a bread lame, score the loaf as desired.

Bake in preheated oven for 40 minutes, or until deeply golden brown.

Transfer to a wire rack and allow to cool completely prior to slicing.