In a bowl, mix the water, yeast, and maple syrup. Whisk together, cover, and set aside for 5-10 minutes to rise.

Note: make sure the water is warm, not but hot, or it will kill the yeast. It should be about 110°F/43°C.

Once the yeast has risen, transfer it to a large bowl with the flour, melted butter, and salt. Mix until just combined.

Cover the bowl with dough and place it in a warm place for 30 minutes to rise.

After 30 minutes, wet or oil your hands so that the dough doesn't stick to them, and stretch and fold the dough.

To stretch and fold, grab a portion of the dough, stretch it upwards, and fold it over onto the rest of the dough. Rotate the bowl a quarter turn and repeat this process until you've gone all the way around.

Cover, rest for another 30 minutes. Then stretch and fold again.

Prepare the cinnamon filling by whisking all of the ingredients.

Transfer the focaccia to a parchment-lined, generously oiled pan. Gently stretch out the dough to the edges of the pan. Spread half of the cinnamon filling over the dough. Then letter fold the dough.

To letter fold dough, fold it like you would fold a piece of paper to put it in an envelope. Stretch the top of the dough and fold it to the middle of the dough. Then stretch the bottom of the dough and fold it to the middle as well. Cover the dough and rest for another 30 minutes.

Stretch the dough to a large rectangle, then dimple the dough and pour the remaining cinnamon filling on top.

Bake the focaccia at 400°F/200°C for 30-35 minutes, until the edges are brown and crispy.

While the focaccia is baking, whisk together the cream cheese frosting ingredients. Once the focaccia has baked and cooled slightly, spread the frosting on top, slice, and enjoy!