Whisk yeast, maple syrup and water in a large bowl and let sit for 5 minutes until foamy.
Add all purpose flour and salt and mix until a shaggy dough forms.
Pour 4 tbsp olive oil over dough and turn to coat.
Cover with plastic wrap (I like to use a disposable shower cap, that can be washed and used again) and place in the fridge for at least 8 hours and up to 12 hours. Remove from the fridge; the dough should be bubbly and should have risen quite a bit.
Coat a 9 x 13” pan or deep baking dish with 2 tbsp olive oil making sure the corners are oiled.
Tip the dough into the pan and cover lightly with a kitchen towel. Let rise in a warm place for 2-3 hours or until it’s doubled in size.
Preheat oven to 450°F
Dimple the dough all over with oiled fingers. Top with apple slices, herbs and flaked salt. Brush the top with more olive oil using a pastry brush.
Bake for 20-25 minutes until apples are tender and the top is golden.
Recipe is from @laurenbakedcake https://www.laurenkcooper.com/
