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Mix bread flour, warm water, instant yeast, honey, olive oil, and fine sea salt to form dough
Cover and rest for 15 minutes
Fold over dough with wet hands and rest for 15 minutes
Repeat folding and resting process two more times for a total of 3 sessions
Bulk proof for 1 ½ hours
Prepare apple pie filling by cooking diced apples with butter, lemon juice, brown sugar, salt, cinnamon, and cornstarch slurry until thickened
Mix cinnamon butter filling ingredients together
Place proofed dough in buttered 9x13 inch baking pan
Add half of apple pie filling and half of cinnamon sugar filling
Fold dough like an envelope
Proof for 1 ½ hours
Top with remaining apple pie filling and cinnamon sugar filling
Gently dimple the dough using your fingers
Bake at 425F for 25 minutes or until golden brown and internal temperature reaches 190F
Mix powder sugar, milk or heavy cream, cinnamon, and vanilla extract to make glaze
Drizzle glaze over cooled focaccia