1. Add yeast, honey & 2 1/2 cups warm water to a bowl and whisk. Let sit for 5 minutes, until frothy.
2. To yeast, add flour, salt, & chopped rosemary. Mix together with a spatula until a shaggy dough forms, and no dry streaks remain. Form into a rough ball.
3. Pour 1/4 cup olive oil in an extra large bowl. Place dough mixture in oil, cover the bowl, and refrigerate for at least 8 hours, or overnight.
4. The following day, remove dough from fridge, and fold the sides into the center (this helps deflate the dough while forming it into a ball again). Prepare your pan of choice (I did an 8x13” rimmed baking dish) by greasing with 1/4 cup olive oil. Place dough in pan, and gently stretch to fit pan. Cover and let rise for 1-2 hours, or until your finger can leave an indentation in the dough.
5. Preheat oven to 425°F. Uncover dough, and stretch once more to fit pan if it hasn’t filled it already. Dimple the dough with your finger tips, then press apple slices and rosemary on top. Drizzle with extra olive oil and sprinkle with flaky sea salt.
6. Bake for 20-30 minutes, or until the top of the focaccia is hard & crispy & golden brown.
