Line a half-sheet rimmed baking tray with parchment. Set aside.

In a large bowl, combine bread flour, water, olive oil, applesauce, kosher salt, instant yeast, and chopped rosemary.

Use a bench scraper to bring the ingredients together until a soft dough forms. If dough feels too dry, add an additional splash of lukewarm water.

Turn dough out onto a lightly floured countertop. Knead by hand until soft and elastic, about 8-10 minutes.

Place ball in a well-oiled bowl. Drizzle with more oil.

Cover bowl with clingfilm/plastic wrap or a clean tea towel. Allow to stand in a warm place for about 1 1/2 hours, or until doubled in size.

Punch dough down. Place on prepared tray and shape into an 8- to- 9-inch round.

Cover with clingfilm/plastic wrap and prove until puffy, about 1 hour more.

Preheat oven to 205° C / 400° F.

With a pastry brush, brush the top of the loaf with olive oil.

Add the sliced apples and cheese cubes.

Use your fingers to push the toppings down, creating deep dimples in the dough.

Drizzle more oil on top of the bread, reserving about half of the remaining oil for after baking.

Dot the top of the loaf with the rosemary sprigs.

Sprinkle with flaky sea salt and ground cinnamon.

Bake in preheated oven for 30-40 minutes, or until bubbly and deeply golden brown, with crispy bits of cheese around the edges.

Drizzle with remaining olive oil.

Slice with a serrated knife. Serve warm or at room temperature.

Store leftover focaccia in an airtight container at room temperature for up to two days.