Pack your baking patience

Sometimes you see a new recipe and add it to your "sometimes" list and it falls down the list and you eventually get around to it. Other times you see that recipe and it gets made that day. This was a "that day" recipe. I saw that it needed a few days in the fridge so that was an easy decision to get it mixed up and in the fridge. I almost forgot about it in the fridge on Sunday but got it rolling and rising. I decided to add to finely chopped apples to the cinnamon sugar mix. Focaccia seems really daunting but it's not - at all. It's really just a lot of sitting and waiting, every once in a while you fold or pull in some way. So, pack your patience, it's going to be a lot of leaving it alone so the yeast can do its magic. This tasted like fall magic, delicious bubbly cinnamony appley bread. I know with sourdough there's a bunch of timed folds and pulls... but here it'll forgive you if you do it wrong, I'm sure it will... right? I mean how would you know if it messes up? Give it a try, so worth it... and added bonus - your house will smell amazing.

Cinnamon-Sugar Focaccia
Ingredients
For the dough:
4 cups (512 g) bread or all-purpose flour
2 to 3 teaspoons (10 to 15 grams) kosher salt
2 teaspoons (8 g) instant yeast, see notes above if using active dry
2 cups (455 g) cold or room temperature water
olive oil
Softened butter, for the pan
For the cinnamon-sugar mixture:
½ cup (113 grams) butter, salted or unsalted butter, divided
½ cup (100 grams) brown sugar, divided
4 teaspoons cinnamon, divided
flaky sea salt, such as Maldon
For the glaze:
1 cup (113 grams) confectioners’ sugar
2 tablespoons (28 grams) milk or heavy cream
1 teaspoon vanilla extract

Instructions
Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl and let it rest for 30 minutes.
Stretch and fold the dough: Fill a small bowl with water. Using a wet hand, stretch and fold the dough by grabbing an edge and pulling it up and towards the center. Repeat this stretching and folding process, 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. Find video guidance in the post above as well as here.
Let it rise: Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
Prepare the pan: Grease a 9×13-inch pan with softened butter. Pour 2 tablespoons of oil into the pan.
Deflate the dough: Using a flexible bench scraper or a lightly oiled hand, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Turn the dough out into the olive oil in the prepared pan. Turn the dough several times in the oil to ensure it is completely coated. Let the dough rest for 1.5 hours. Cover the pan. (I use a cutting board or sheet pan.)
Prepare the filling: In a small skillet, melt 4 tablespoons of the butter. Whisk in 4 tablespoons of the brown sugar, 2 teaspoons of the cinnamon, and a pinch of flaky sea salt. Remove from the heat and let cool briefly.
Stretch the dough: Using lightly oiled hands, gently dimple the dough, stretching it to fit the pan. Pour the brown sugar filling as evenly over the top of the dough as possible, and use your hands to distribute it over the surface. Reserve the skillet.
Fold the dough: Starting with a short end, fold the dough envelope style: if, for example, you are starting with the right edge, fold it to the left covering two-thirds of the dough, then fold the left edge over to the right to cover (and vice versa if starting with the left edge). Then turn the bundle of dough so that the open ends face the short ends of the pan. Video guidance here. Cover the pan and let the dough rest for another 1.5 hours. 
Preheat the oven to 425ºF.
Prepare the remaining filling: In the same small skillet, melt the remaining 4 tablespoons of butter. Whisk in the remaining 4 tablespoons of brown sugar, remaining 2 teaspoons of cinnamon, and a pinch of flaky sea salt. Remove from the heat and let cool briefly.
Dimple the dough: Uncover the pan, pour the filling over the surface of the dough, and rub with your hands to distribute it evenly. Using lightly oiled hands, gently dimple the dough, creating bubbles and craters as you do. Sprinkle lightly with sea salt.
Bake the dough: Transfer the pan to the oven and bake for 25 minutes or until the focaccia is evenly browned. Remove the pan from the oven, let the focaccia cool in the pan briefly (2 to 3 minutes), then run a spatula around the edges of the pan, and transfer the focaccia to a cooling rack to cool for 5 minutes.
Make the glaze: In a small bowl or liquid measure, whisk together the confectioners’ sugar, milk, and vanilla.
Finish the focaccia: Transfer the focaccia to a serving board. Drizzle the glaze over the top. Using a serrated knife, cut the focaccia into pieces (or more) and serve.