Caramel Apple Focaccia

Directions

1. In the bowl of a stand mixer fitted with a dough hook, combine flours, salt, yeast, and sugar. Add water and olive oil; mix until a rough dough forms and no dry patches remain, 1-2 minutes. Cover; let rest for 5 minutes.
2. Perform a series of stretches and folds on the dough. Wet your hands; pinch a section of the dough along the outer edge. Stretch it up and fold it in towards the center of the dough. Rotate the bowl; repeat the process, working all the way around the circumference of the dough in the bowl, about 8-10 stretches total. Cover; let rest 3 minutes. Repeat the stretch and fold process 2 more times, for a total of 3 rounds, resting 3 minutes between the rounds. Drizzle dough lightly with additional olive oil; turn over to coat. Cover with plastic wrap; let rise in a warm place for 2 hours.
3. Coat a 13x9-in. baking sheet with olive oil; carefully turn the dough out onto the pan. Gently shape into a rough rectangle; let rest 10 minutes. Finish shaping the dough, extending it toward the edges and corners of the pan.
4. Drizzle lightly with olive oil to keep the dough moist; let rise, uncovered, until doubled in size, about 2 hours.
5. Towards the end of the rise, preheat oven to 450°F.
6. In a small skillet, heat 1 tablespoon butter over medium heat. Add apples and cinnamon; cook until softened, 4-5 minutes. Remove from heat; set aside.
7. In a small microwave-safe bowl, microwave remaining 2 tablespoons butter 30 seconds or until melted; stir in apple butter. Drop spoonfuls of apple butter mixture evenly over the risen dough; scatter apples on top.
8. With well-oiled fingers, dimple the surface of the dough, pressing apples and apple butter into the dough to evenly distribute. Sprinkle top with turbinado sugar; bake 25-30 minutes or until deeply golden brown.
9. Let cool 5-7 minutes; drizzle generously with caramel sauce. Sprinkle with chopped peanuts, if desired. Slice; serve while warm.