Apple, Gyuyẻre and Rosemary Focaccia

Lightly grease 6 half sheet pans. Place 2 thawed and slightly risen logs of Bridgford Demi Dough on each prepared sheet pan (evenly separated).  Coat each piece of dough with 1 teaspoon olive oil. With palms of hands, press and stretch dough into a rectangle that is approximated 6 x 4 inches.  Let the dough rise until puffy.  Dimple dough with fingertips, dock dough. Drizzle each dough rectangle with 1 teaspoon olive oil.  Sprinkle 1-2 teaspoon of rosemary over each dough piece.  Top each focaccia with 1/3 cup apples, overlapping slightly. Drizzle with remaining olive oil and sprinkle remaining rosemary over apple slices.  Bake in a preheated 325-degree convection oven for 12-18 minutes or until golden brown and no longer doughy in the center.  Remove from oven and sprinkle each focaccia evenly with cheese and bake 2 minutes more.  Remove from oven and lightly sprinkle with sea salt.