FOR THE OVERNIGHT REFRIGERATION METHOD

For the dough:

1. In a medium-large bowl, combine flour, sugar, salt, and instant yeast. Stir well. Add the hot water. Using a silicone spatula, a sturdy wooden spoon or a Danish whisk to mix until all of the flour is well incorporated (there should be no small pockets of flour.) Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours
2. Using a paper towel, lightly grease two 9-inch cake pans with 1 teaspoon soft butter each. Line the pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan and tilt the pan to distribute the oil over the bottom and up the sides of the pans.
3. Divide dough in half with a large spoon or sturdy spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball.
4. Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours (it may take as long as 3 hours, depending on the warmth of your kitchen). The dough should cover most of the bottom of the pans.

To finish:

1. Combine the ½ cup sugar and the cinnamon in a small microwave safe bowl or measuring cup. Set aside
2. Drizzle another tablespoon of olive oil over each round of dough in the pans. Sprinkle the diced apples over the dough in the pans then sprinkle each pan with 2 tablespoons of the cinnamon/sugar mixture. Reserve the remaining sugar mixture for the glaze.
3. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Some of the apples will get pushed down into the dough, some will remain near the surface.
4. Cover the pans and allow the dough to sit and rise for 20 minutes while you preheat the oven.
5. Preheat oven to 425˚F with a rack positioned in the center of the oven.
6. Transfer the pans to the preheated oven. Bake for 18 to 24 minutes or until the tops are golden and the undersides are crisp. Remove pans from the oven. For the glaze: During the last 5 minutes of baking time, prepare the glaze by adding 2 tablespoons of water to the reserved cinnamon sugar mixture. Stir well to combine then microwave on high power for 1 minute to dissolve the sugar.

For the glaze:

1. When the focaccias are removed from the oven, immediate brush them with the glaze mixture (use it all). It’s okay if some runs down the sides of the bread. Return the pans to the oven for 1 additional minute to set the glaze.
2. With a metal spatula, gently remove bread rounds from the pans and slide onto a cooling rack.

To serve:

1. Serve warm or allow to cool completely then store in a zippered bag.

FOR THE SAME DAY (no refrigeration) METHOD

For the dough:

1. In a medium-large bowl, combine flour, sugar, salt and instant yeast. Stir well. Add the hot water. Using a silicone spatula, a sturdy wooden spoon or a Danish whisk to mix until all of the flour is well incorporated (there should be no small pockets of flour.) Cover the bowl with a plastic wrap or a plate and allow to rise at room temperature for 45 minutes or until doubled in bulk.
2. Using a paper towel, spread the butter over the bottom and up the sides of two 9-inch cake pans. Line the pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan and tilt the pan to distribute the oil over the bottom and up the sides of the pans.
3. Gently deflate the dough by stirring it from the sides of the bowl with a spatula or wooden spoon. Divide the dough in half and place one piece of dough in each prepared pan, turning to coat with oil. Tuck the edges of the dough underneath to form a rough ball. Cover the pans with plastic wrap or two plates and allow the dough to rise for 30 minutes.
4. Drizzle the dough in each pan with one tablespoon of oil. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.

To finish:

1. Combine the ½ cup sugar and the cinnamon in a small microwave safe bowl or measuring cup. Set aside
2. Drizzle another tablespoon of olive oil over each round of dough in the pans. Sprinkle the diced apples over the dough in the pans then sprinkle each pan with 2 tablespoons of the cinnamon/sugar mixture. Reserve the remaining sugar mixture for the glaze.
3. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Some of the apples will get pushed down into the dough, some will remain near the surface.
4. Cover the pans and allow the dough to sit and rise for 20 minutes while you preheat the oven.
5. Preheat oven to 425˚F with a rack positioned in the center of the oven.
6. Transfer the pans to the preheated oven. Bake for 18 to 24 minutes or until the tops are golden and the undersides are crisp. Remove pans from the oven.

For the glaze:

1. During the last 5 minutes of baking time, prepare the glaze by adding 2 tablespoons of water to the reserved cinnamon sugar mixture. Stir well to combine then microwave on high power for 1 minute to dissolve the sugar.
2. When the focaccias are removed from the oven, immediate brush them with the glaze mixture (use it all). It’s okay if some runs down the sides of the bread. Return the pans to the oven for 1 additional minute to set the glaze.
3. With a metal spatula, gently remove bread rounds from the pans and slide onto a cooling rack.

To serve:

1. Serve warm or allow to cool completely then store in a zippered bag.