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In a bowl, mix the active sourdough starter, warm water, bread flour, and salt until a smooth dough forms.
Allow the dough to rest and rise for about five hours, or until it has doubled in size.
While the dough is rising, melt the salted butter in a pan and stir in the brown sugar, vanilla extract, and cinnamon.
Add the peeled and diced gala apples to the butter-sugar mixture and cook until the apples are softened.
Once the dough has risen, spread it out in a suitable pan for focaccia.
Evenly distribute the apple-cinnamon filling over the surface of the dough.
Bake the focaccia in a preheated oven until it is golden brown and fully cooked.
Prepare a glaze by mixing powdered sugar, milk, and vanilla bean paste until it reaches a drizzling consistency.
Drizzle the glaze over the warm focaccia and allow it to set before serving.