Preheat the oven to 350°
Slice the rosemary olive oil bread into 1-inch cubes. Place on a baking sheet and toss with 2 tablespoons of olive oil.
Bake the bread cubes for about 20 minutes until toasted. Stir/flip the bread halfway through the cooking process. The bread should be slightly crunchy, not 100% dried out, and still chewy.
Place the almonds on a baking sheet and toast for about 5-6 minutes until toasted and crisp, watching so that they don't burn.
While the bread is toasting, heat 1 tablespoon olive oil in a large non-stick skillet. Combine diced onion, chopped celery, and minced garlic. Saute until softened about 5 minutes. Add to the skillet the chopped apricots, dried cranberries, diced apples, sage, thyme, salt and pepper. Stir to combine.
Cook until the fruits and veggies are softened about 5 minutes.
Add 1 cup vegetable broth and continue simmering the vegetables over low heat until the broth is warmed through.
In a large bowl, combine the toasted bread with the sauteed veggies and fruits. Add the toasted almonds and stir well to incorporate.
Place the stuffing in a flat serving dish. Cover with plastic wrap or foil to keep warm until time to serve. The steam from wrapping the stuffing will moisten the bread slightly.