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Follow the recipe instructions for the Same-Day Focaccia, Overnight or Sourdough Focaccia dough.
As the dough is nearly finished proofing in the bowl, start prepping the cinnamon sugar.
Line a 9x13 inch metal baking tray with non-stick parchment paper.
Add a couple of tablespoons of extra virgin olive oil to the baking tray and spread it around evenly.
Once the dough has finished proofing in the bowl, tip it into the oiled baking tray and gently coax it into an even layer.
Set aside ⅓ of the cinnamon sugar mixture for the apples.
Sprinkle most of the cinnamon sugar mixture over the dough and then fold it up to encase it.
Cover and allow the dough to proof for another 1.5 hours.
Preheat the oven to 215C/420F.
Chop the apples into cubes and mix them with the reserved cinnamon sugar.
Melt 1.5 tablespoons of salted butter in the microwave.
Sprinkle the apples evenly across the surface of the focaccia dough.
Drizzle the butter evenly over the dough and cinnamon sugar apples.
Dimple the dough thoroughly.
Sprinkle the top of the focaccia with some Demerera sugar.
Bake for 22-25 minutes, or until the focaccia is a lovely golden brown colour.
Remove from the oven, allow the focaccia to cool for a few minutes before transferring it to a cooling rack.
Enjoy!