In the bowl of a stand mixer fitted with a dough hook, mix together 1 1/2 cups flour, yeast, sugar and salt until well combined. Add the water, olive oil and vanilla extract. With mixer on medium speed, mix until well combined, then slowly add 1/4 cup flour and mix until dough begins to pull away from sides and begins to look smooth but will still be sticky.

Sprinkle surface with remaining 1/4 cup flour and knead dough until smooth and no longer sticky. Shape dough into a ball and cover with a light kitchen towel.

Preheat oven to 150°F then turn the oven off. Butter or grease a 10”-12” cast iron skillet. Roll dough to size of skillet and fit into skillet. Cover dough again with light kitchen towel and place inside warm oven for 20 minutes.

After 20 minutes remove skillet and set in a warm, draft-free place. Preheat oven to 400°F. Using the handle of a wooden spoon or fingertips, poke indentations in dough.

Brush the top of the dough with half the melted butter. Sprinkle with half the turbinado sugar. Arrange the cherries and apricots on top. Brush fruit with remaining butter and sprinkle with remaining turbinado sugar.

Bake in preheated oven for 20 minutes until golden and puffed. Cool in pan on a wire rack then slide focaccia out of skillet, cut into squares and serve.