In a large mixing bowl, whisk the yeast, brown sugar, and warm apple cider. Set aside for 10 minutes, until it's foamy on top.

Add the olive oil and stir it into the foamy yeast mixture.

Add the flour, salt, and cinnamon, and mix for a minute with a large wooden spoon or silicone spatula until it forms a soft, sticky dough.

Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.

Stretch and Fold 1: Use your hand to scoop a handful of dough from underneath, up one side, up out of the bowl as far as you can stretch it without tearing, then fold it over itself on top. Rotate the bowl 90 degrees and repeat another stretching of the dough up and folding over itself. Repeat rotating the bowl and stretching & folding the dough twice more, until you've completed four stretch-and-folds.

Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.

Stretch and Fold 2: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.

Stretch and Fold 3: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.

Stretch and Fold 4: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 1 hour until it doubles in size and looks bubbly on top.

In a small bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, and optional cardamom. Set aside.

In a 9x13-inch baking dish, spread four tablespoons of melted butter on the bottom and up the sides.

Dump the dough from your mixing bowl onto the center of the baking dish and press it down into all the edges and corners.

Spread the diced apples over the dough, then sprinkle one-third of the cinnamon sugar (about ⅓ cup) on top.

From a short end, lift up the dough and fold it in half. Then pick up the dough out of the dish, rotate it 90 degrees, and place it back down in the dish. Gently press it back out to fill all the edges.

Cover the baking dish with plastic wrap and let it rise at room temperature for 2 hours, or until the dough has really puffed up and jiggles when you gently shake the baking dish.

Preheat the oven to 450°F (230°C).

Brush two tablespoons of melted butter over the top of the dough. Sprinkle one-third of the cinnamon sugar (about ⅓ cup) on top.

Generously coat your fingers in a little extra melted butter or olive oil. Use your fingers to press dimples into the dough, pressing all the way to the bottom of the baking dish.

Bake for 18-20 minutes, or until the focaccia is puffed up and golden. Immediately sprinkle the remaining cinnamon sugar over the bread, and allow it to cool for at least 20 minutes before slicing.