• Tip! For best results, use a kitchen scale and weigh the ingredients with the weight measurements and a metric measuring cup for measuring the liquid.

For the focaccia:

• In a large bowl or the bowl of a stand mixer fitted with the kneading hook, mix together the lukewarm water, instant yeast, vegetable oil, honey and salt. Add in the flour and stir together until well combined. Cover the bowl with a tea towel and let rest for 15 minutes. Stretch and fold the dough *see Notes below for how to stretch and fold). Cover the bowl again and rest another 15 minutes. Do another series of stretches and folds. Cover with the towel again and let rise for one hour.
• Add the oil to the bottom of a 9x13-inch metal baking pan and use a brush to evenly spread over the bottom of the pan. Pour the dough into the greased pan, then stretch and fold the dough in the pan, top over bottom, bottom over top, then flip it over so that the smooth side is out. Roughly shape the dough into a rectangle but don't stretch it to fill the pan. It will spread on its own as it rises. (**See step-by-step photos to see how much of the pan it should fill before it rises.) Use a large baking sheet placed on top of the baking pan as a cover and let the dough rise for an hour and a half. (Alternatively, cover the baking pan with plastic wrap.)
• While the focaccia is rising, prepare the cinnamon apples.

For the cinnamon apples:

• Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl. Stir together the cinnamon and flour in a small bowl, then add to the apples. Stir to coat well and set aside.

For baking:

• Preheat the oven to 425F (non-convection/not fan-assisted). After the second proof, scatter the cinnamon apples overtop of the dough, then using oiled fingertips, make lots of dimples in the dough, pushing the apples into the dough as you work. Drizzle with a bit more vegetable oil overtop of the dough.
• Bake in the preheated oven for 19-23 minutes or until deep golden. While the focaccia is baking, prepare the glaze.

For the fritter glaze:

• Add the icing sugar, corn syrup, salt and vanilla to a medium bowl and stir together. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce the heat to medium and simmer for 1 minute. Add the sugar syrup mixture to the bowl with the icing sugar and whisk until all the sugar has been incorporated and the mixture is smooth. (You don't want any lumps :) Cover with plastic wrap and set aside until needed.
• When the focaccia is out of the oven, allow it to rest for 5 minutes, then pour the glaze overtop. Use the back of a spoon to spread the glaze to cover the entire top of the focaccia. Allow the focaccia to cool further and the glaze to set before cutting into squares to serve.