In a large bowl, combine the warm water and active dry yeast. Let it sit for about 5–10 minutes until foamy.

Once foamy, add the all-purpose flour, salt, and olive oil. Mix until a shaggy dough forms.

Turn the mixture out onto a floured surface and knead the dough for approximately 8 minutes until smooth and elastic.

Place the dough in a greased bowl and cover it. Let it rise in a warm spot for 1–2 hours until doubled in size.

In a skillet, melt the butter over medium heat. Add the diced apples, brown sugar, and cinnamon, cooking for about 5–7 minutes until tender.

Gently press the risen dough into a greased sheet pan, dimpling the surface.

Spread the sautéed apples over the dimpled dough.

Preheat oven to 400°F (200°C). Bake focaccia for 22–25 minutes until golden brown.

To make the glaze, whisk together the powdered sugar, vanilla extract, and enough milk to create a smooth consistency.

Remove focaccia from the oven and drizzle warm glaze over the top before slicing.