[The night before] Toast the seeds in a small pan over low heat. Put them in a small bowl, cover with water and soak overnight. Drain the seeds and weight them again: subtract the water they absorbed from the total amount of water (400 g).In a medium bowl, dissolve the yeast in the water. Add flour, salt and seeds, then stir with a spoon until you have a sticky dough. Cover and autolyse for 20 minutes.
Alternate 1 or 2 rounds of stretch-and-fold kneading and 5 minutes resting until you get a smooth elastic dough. It will take 20 to 30 minutes.Cover and proof at room temperature until it doubles in size (about 3 hours). If your kitchen is cold, you can place the dough in the oven and turn on the light. In this way you will create a warmer environment and speed up the process.
Lightly dust your work surface with semolina flour and pour the dough onto it. Letter-fold the dough, dust with semolina flour, cover with a towel and rest for 15 minutes (folding side facing down).
Line a baking tray (35x25 cm) with parchment and brush with olive oil. Place the dough into the baking tray.Shape the dough so it is the same size as the tray: place your fingers under the dough and gently stretch it out, trying to deflate it as little as possible. Lightly spray the focaccia with water and proof until puffy (1 to 2 hours). You can use the oven as your proofing room.
Preheat the oven at 200°C. Mix 1 tbsp of extra virgin olive oil with 1 tbsp of water and gently brush the surface of the focaccia. Top with apple slices and bake for about 30 minutes (or until it is evenly golden). Brush with agave syrup and sprinkle with the dried herbs. Serve slightly warm or cold. Drizzle some extra agave syrup, if desired.