Apple Cider Focaccia with Vanilla Bean Icing

Instructions

1. In a large mixing bowl, whisk together the warm apple cider, instant yeast, and brown sugar.
2. Stir in the olive oil. Add the bread flour, salt, and cinnamon, and mix with a silicone spatula until a shaggy, sticky dough forms and no dry flour remains.
3. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest for 30 minutes.
4. With slightly damp or oiled handles, grab a portion of the dough from underneath and gently stretch it upward without tearing. Fold the stretched dough over itself, then rotate the bowl 90 degrees and repeat. Continue until you’ve completed 4 stretches and folds around the dough.
5. Cover the bowl and let the dough rest for another 30 minutes. Repeat the stretch-and-fold-process 3 more times, allowing the dough to rest for 30 minutes between each round.
6. After the final stretch and fold, cover the bowl and let the dough rise for 1 hour, or until it has doubled in size.
7. While the dough rises, make the cinnamon sugar filling. In a small bowl, stir together the cane sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Chop the apples and set aside.
8. Grease a 9×13-inch baking dish with olive oil, making sure to coat the bottom and sides.
9. Transfer the risen dough to the prepared baking dish. Gently stretch and press it toward the edges and into the corners. If the dough resists, let it rest for a few minutes before contiuning.
10. Scatter the chopped apples evenly over the surface of the dough, then sprinkle about 1/3 of the cinnamon sugar mixture over the apples.
11. Fold the dough over itself by lifting one short end and bringing it toward the center. Turn the dough 90 degrees and gently press it back toward the edges of the pan.
12. Cover the baking dish and let the dough proof at room temperature for about 2 hours, or until it is noticeably puffy and jiggles when the pan is shaken.
13. Preheat the oven to 450F.
14. Drizzle the melted butter over the surface of the dough, then sprinkle the remaining cinnamon sugar mixture over top.
15. Lightly coat your fingertips with a little olive oil or melted butter to prevent sticking. Gently press your fingers straight down into the dough to create deep dimples across the entire surface, being careful not to deflate the dough.
16. Bake for 18-20 minutes, or until the focaccia is deeply golden and puffed.
17. Let it cool in the pan for about 20 minutes.
18. For the icing, stir the powdered sugar, milk, and vanilla extract together in a small bowl. Drizzle over the cooled focaccia and slice for serving.