Espresso and Lime

Make the focaccia dough...
0 Combine 385 grams of bread flour with 1 teaspoon of salt and 7 grams of instant yeast in a large bowl 
2 Add 1 1/2 cups of warm apple juice or cider and mix until completely incorporated (be sure to work any dry flour from the bottom of the bowl)
3 Drizzle 2 tablespoons of olive oil over the dough and spread it over the whole surface 
4 Cover the bowl with plastic wrap and chill for a minimum of 8 hours and as long as 48 hours 
6 Three hours before you are ready to bake the focaccia, transfer it out of the refrigerator 
7 Generously grease a 9” or 10” round or square deep baking dish with 2 tablespoons of melted butter
8 Transfer the dough into the greased baking dish and let it sit in a warm spot in your kitchen for 2-2 1/2 hours 
Make the apple filling...
9 Melt 6 tablespoons of butter in a large bowl 
10 Add 1/2 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg and 1 teaspoon of vanilla extract and mix to combine 
11 Fold in the diced apples and set aside until the dough is ready to go
Assemble the focaccia...
13 Preheat your oven to 425°
14 Once the focaccia dough has fluffed to more than double in volume, spoon the apple pie filling over the top surface and use clean fingers to deeply dimple the entire surface of the dough working so of the apples down into the dough 
15 Optionally - sprinkle course sugar over the top
16 Bake on a rack set right below center in a 425° oven for 28-32 minutes or until crusty and golden brown 
17 Transfer the baking dish onto a cooling rack 
18 In a small dish, whisk 2 tablespoons of milk and 1/2 teaspoon of vanilla extract into a cup of confectioners sugar 
19 Drizzle the glaze over the warm focaccia and let the focaccia cool until the glaze sets