Mix the focaccia dough but reduce the water in the recipe by 2 tablespoons (30ml)..we reduce the water slightly to account for the extra moisture the apples are going to add into the dough during the stretch + folds.

In a small bowl, stir together the sugar and cinnamon. You'll use this cinnamon sugar three times in this recipe.

After the dough is mixed up, peel and dice one apple finely and stir it together with 1 tablespoon of the cinnamon sugar.

When it's time for the first stretch + fold, scatter half of the cinnamon sugar apples on top of the dough and then stretch + fold as instructed in the dough recipe. Cover the bowl, wait 15 minutes and repeat this again with the second half of cinnamon sugar apples.

Cover the bowl to proof at room temperature for 1-1.5 hours.

When the dough has finished proofing in the bowl, prepare a 9x13 inch metal baking tray (quarter sheet pan). Line it with nonstick parchment paper and then drizzle the paper generously with extra virgin olive oil (or you can use melted butter if you'd prefer to).

Drizzle some more oil over a clean worktop and grab a dough scraper or sharp knife (oil the blade on it so the dough doesn't stick!). Tip the dough out onto the oiled work surface and use your hands to gently stretch the dough out into a 9x13 rectangle. Using the dough scraper, cut the dough into 12 equal pieces.