In a large bowl, combine flour, salt, sugar, yeast, water and 1 tbsp of almond or olive almond oil. Mix with a dough whisk or wooden spoon to create a wet shaggy dough.
Cover dough with an additional tbsp of oil and cover dough, let rise for 30 minutes.
During any of the rest times, create your apple cinnamon topping. Peel and dice your apple, and toss with brown sugar, cinnamon and nutmeg. Place in a small saucepan and cook on med-low for about 10 minutes. Remove from heat and allow to cool.
Uncover dough and do 4 stretch and folds. Take your fingers under the edge top edge of the dough (12 o'clock position) and pull the dough up and over towards the center/bottom of the dough. Turn the bowl a quarter turn and repeat, until you have done 4 folds.
Re-cover your dough and allow to rest for another 30 minutes.
Repeat the stretch and folds, and then allow the dough to rest for another 30 minutes.
Transfer your dough to either a 9 inch round or 9x9 square pan lined with parchment if not nonstick.
Cover dough and allow to rise for 30 minutes, or until the dough has filled out the bottom of your pan. Preheat your oven to 425°F.
Pour two tablespoons of melted butter over your focaccia dough and dimple the dough by pressing your fingertips down into the dough to the bottom of the pan.
Lightly spoon your apple topping over the dough, reserving about ½-1 tbsp of the liquid.
Place your pan on the center rack of your oven and bake for 22-25 minutes. Bread is done when top is golden to dark golden brown and fragrant.
When bread comes out of the oven, take remaining 1 tbsp melted butter and add ½-1 tbsp of the cinnamon sugar liquid from topping and mix together. Then drizzle over the hot bread.
Remove bread from pan and onto a cooling rack. Allow to cool before cutting. Enjoy!
