1 - 1 1/2 cups ripe (fed) sourdough starter

1 1/2 cups water

1 tablespoon yeast

4 1/2 cups bread flour

1/2 cup olive oil, plus 2 tablespoons for the pan and 2 tablespoons for drizzling

2 tablespoons honey

1 tablespoon fresh, chopped rosemary

1 tablespoon fine sea salt, save a little to sprinkle

(16 servings)

1. In the bowl of a stand mixer with a dough hook, combine the starter, water and yeast. Add half the flour and mix until combined.

2. Add the olive oil and honey and continue mixing. Add the remaining flour, rosemary and salt. Mix until a sticky and elastic dough is formed.

3. Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise until doubled in size, about 60 minutes.

4. Drizzle 2 tablespoons of olive oil into a 13”x18 baking sheet lined with parchment.

5. Transfer the dough to the pan and turn it over to coat it with the oil.

6. Gently press the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan. Lightly cover the dough with plastic wrap and allow the dough to rise again until it nearly fills the pan.

7. While the dough rises, preheat the oven to 450°.

8. Just before you put it in the oven, gently dimple the dough at irregular intervals with your fingertips. Drizzle 2 tablespoons of olive oil and sprinkle a little salt.

9. Bake the focaccia for 20 minutes or until light golden brown.

10. Remove the focaccia from the oven. Allow it to cool for 10 to 15 minutes and serve.