Apple-Cinnamon Focaccia

Add a large drizzle of olive oil over the top of the dough. Using your hands, gently turn the dough a few times in the bowl to evenly coat. Cover bowl with a kitchen towel; set aside in a warm spot until dough is almost doubled in size, about 1 hour. TIP: Want to start the night before instead? Tightly cover bowl with plastic wrap and refrigerate at least 8 hours or up to 1 day. When you’re ready to bake, let dough sit, covered, at room temperature for 30 minutes, then proceed with Step 4.

Meanwhile, halve, core, and thinly slice apples. In a medium pot over medum heat, combine apples, brown sugar, half the cinnamon (you’ll use the rest in the next step), and a pinch of salt. Cook, stirring occasionally, until apples are softened, 10-12 minutes. Set aside until ready to use in Step 5. TIP: If you are proofing your dough overnight, you can prepare the apple topping in advance—just store in the fridge, covered, until ready to use.

Once dough has doubled in size, roughly chop pecans. Sprinkle chopped pecans and remaining cinnamon evenly over top of dough. Lightly oil your hands with cooking oil. Keeping dough in bowl, gently fold edges of dough up and over filling. Repeat, working around perimeter of dough, until filling is fully incorporated (about six folds). Drizzle 2 TBSP olive oil over an 18-by-13-inch baking sheet. Transfer dough to prepared baking sheet. Gently press and stretch dough until it reaches the edges of the sheet. TIP: It’s OK if the dough won’t stretch to the edges! You’ll finish stretching it in Step 5. Cover sheet with a kitchen towel; let rest 30 minutes. Meanwhile, adjust oven rack to middle position and preheat oven to 425 degrees.

Once dough has rested 30 minutes, place 3 TBSP butter in a small microwave-safe bowl. Microwave until melted, 30-60 seconds. Re-stretch dough to edges of baking sheet if necessary. Using your fingers, gently press top of the dough all over to create dimples. Evenly drizzle dough with melted butter. Top with apple topping (along with any juices); spread out in an even layer. Using your fingertips, gently press topping into the surface of the dough (this will help the toppings stick). Evenly sprinkle with salt (if you have some on hand, use flaky salt). Bake on middle rack until top and sides are golden brown and focaccia is cooked through, 22-25 minutes. Let cool for at least 30 minutes.