Foccacia with Apple, Rosemary and Honey

Ingredients

Place water in the bowl of a stand mixer fitted with a dough hook. Sprinkle in the yeast and let stand and dissolve 10 minutes.
Mix in 1 Tbsp. honey, egg and 2 Tbsp. olive oil. Add flour, 1 Tbsp. rosemary and 1/2 tsp. salt and mix on medium speed until the dough is smooth and pulls away from the sides of the bowl (the dough is meant to be fairly soft). Mix and knead dough 5 minutes.
Lightly grease a large, deep bowl and your fingers with olive oil. Place kneaded dough in the bowl, cover with plastic wrap and let rise at warm room temperature until doubled in size, about 60 to 75 minutes.
Line a large baking sheet with parchment and place risen dough on it. Using your hands, gently press and stretch dough into an oblong shape about 13" inches long and 8" wide.
Halve, core and cut apple in thin 1/8" slices. Place in a bowl and toss with lemon juice. Arrange apple slices on top of the dough, gently pushing them in. Sprinkle the dough with remaining rosemary and some coarse salt and pepper. Let bread rise for a further 40 minutes.
Preheat oven to 400˚F. Bake the foccacia in the middle of the oven 20 to 25 minutes, or until puffed and golden. Drizzle the foccacia with remaining honey. Serve warm or at room temperature.