In a large round bowl, combine flour, lukewarm water, salt, olive oil, applesauce, yeast, and chopped rosemary. Use a bench scraper to bring the ingredients together until a soft dough forms.

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

Form dough into a ball and place in a well-oiled bowl, drizzling the top with even more oil.

Allow bowl to stand in a warm place, covered, for about 1.5 hours or until dough has doubled in size.

Punch dough down. Place on a rimmed, parchment-lined baking tray and press into desired shape–you can form the dough into a circle, square, or rectangle. It is supposed to be rustic, so don’t worry about achieving a perfect shape.

Cover the tray with clingfilm/plastic wrap and allow to prove for one hour more.

While dough is proving, prepare the toppings. Wash and slice the apple, cube the cheese, and chop the rosemary (or separate into small springs, if preferred).

Preheat oven to 180° C / 350° F.

Brush the dough with a generous amount of oil. Add the toppings, covering most of the surface. Use your fingers to push the toppings down and create deep dimples in the dough.

Drizzle more oil on top of the bread. Spritz lightly with water, then finish with a sprinkling of sea salt and a touch of cinnamon.

Bake focaccia in preheated oven for 30-40 minutes, or until lightly golden brown.

Remove bread from the oven and brush with a generous helping of additional oil, then sprinkle with more sea salt. Transfer to a wire rack to cool.

Focaccia is best enjoyed on the day it is made. It also freezes well!