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

Mix the olive oil and vanilla extract into the foamy yeast mixture.

Add the flour, pumpkin pie spice, and salt 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 1 cup of brown sugar and 2 teaspoons of cinnamon. Set aside.

Spread four tablespoons of melted butter on the bottom and up the sides of a 9x13 baking dish.

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

Sprinkle the cinnamon sugar evenly on the dough. Pick up one of the short edges and fold the dough in half. Then pick up the dough out of the baking dish, rotate it 90 degrees, and place it back down in the dish. Gently press it out again to all the edges.

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

Preheat the oven to 450°F (230°C).

Generously coat your fingers in olive oil. Use your fingers to press dimples into the dough, pressing all the way to the bottom of the baking dish.

Drizzle two tablespoons of olive oil evenly over the dough.

Bake for 18-22 minutes, or until the focaccia is puffed up and turns a deep golden color.

While the focaccia bakes, prepare the glaze. In a bowl mix the melted butter and honey until it’s dissolved. Mix in the cinnamon and salt until it’s smooth. Stir in the powdered sugar until it’s really thick. Add two tablespoons of milk and mix until it’s creamy. If it’s still too thick to drizzle, stir in one teaspoon of milk at a time.

Once the focaccia comes out of the oven, drizzle on the honey cinnamon glaze. Cool for a few minutes, then slice and serve.