Mix the focaccia dough

• Combine the bread flour, warm water, instant yeast, honey, olive oil and fine sea salt in a bowl.
• Mix until no dry flour remains and a shaggy dough forms.

Fold and rest the dough

• Cover the dough and let it rest.
• With wet hands, fold the dough over itself a couple of times.
• Rest again, then repeat the folding and resting two more times, for three sessions in total.

Bulk proof

• Cover the dough and let it proof until puffy and doubled.

Cook the apple pie filling

• Melt the butter in a saucepan and add the diced apples, lemon juice, brown sugar, salt and cinnamon.
• Cook until the apples soften and the juices release.
• Stir in the cornstarch slurry and cook until thickened, then set aside to cool.

Make the cinnamon butter filling

• Whisk the melted butter with the brown sugar, cinnamon, nutmeg and vanilla extract until smooth.

Fill and shape the dough

• Transfer the proofed dough to a buttered 9x13 inch baking pan.
• Spread half of the apple pie filling and half of the cinnamon butter filling over the dough.
• Fold the dough over itself like an envelope to enclose the fillings.

Second proof

• Cover the pan and let the dough proof until puffy and spread to the edges.

Top and dimple

• Spread the remaining apple pie filling and cinnamon butter filling over the dough.
• Gently dimple the dough with your fingers.

Bake the focaccia

• Bake at 425 °F until golden brown and the internal temperature reaches at least 190 °F.

Make the cinnamon glaze

• Whisk the powdered sugar, milk, cinnamon and vanilla extract until smooth and pourable.

Glaze and serve

• Drizzle the cinnamon glaze over the warm focaccia.
• Let it set slightly, then slice and serve.