Combine the starter and water in a large mixing bowl or the bowl of a stand mixer.

Add the honey, yeast, olive oil and flour to the starter and water. Then add the salt on top of the flour.

Fit the stand mixer with the dough hook attachment and mix on the lowest speed for 5-7 minutes, until the dough is smooth and elastic and pulls cleanly away from the bowl. By hand, this mixing and kneading will take about 12-15 minutes.

Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise for 1 hour.

Gently fold the dough over three times, form into a ball and cover, let it rise for another 1 hour.

Drizzle a generous 2 tablespoons olive oil into the center of a half sheet pan.

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

Gently stretch 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.

Cover the pan and transfer it to the refrigerator to let the dough rise for 14 to 16 hours (overnight).

The next day, remove the pan of dough from the refrigerator and preheat the oven to 425°F for 1 hour.

Just before baking, dimple the dough with your finger tips, pressing down firmly but poking through the bottom of the dough; try not to pat or press the dough, you don't want to deflate the focaccia too much.

Drizzle 2 tablespoons olive oil, then sprinkle with flaky finishing salt and chopped fresh rosemary.

Bake the focaccia for 20 to 25 minutes, until light golden brown, turning the pan halfway for even browning, if needed.

Remove the focaccia from the oven. Allow it to cool enough to handle (about 5-10 minutes), then use a fish spatula to ease it off the pan and onto a wire cooling rack. Slice and serve warm.

Honey Ricotta Spread

Stir together the ricotta, honey, and salt.