Start by making sure that your sourdough is fed equal parts flour and water at least 12-24 hours before you decide to make the focaccia. I like to feed my sourdough starter the night before and then start using it the next morning.

When your sourdough is ready to go, add sourdough starter, water, and honey to a large mixing bowl and mix it all together with a rubber spatula or wooden spoon until it becomes a uniform mixture. Then, add 2 cups of bread flour (240 g) and mix again. And then add the rest of the flour. Feel free to mix with your hands if you'd prefer. If the dough is too dry add little bit more water or if it's too wet, add a little more flour, about a tablespoon at a time. The dough should be smooth and workable.

Next, cover the dough with either a damp tea towel or plastic wrap and let sit in a warm spot for 30 minutes.

After the 30 minutes, uncover the dough and the yeast, the salt, and the olive oil. Knead the dough together with your hands until everything is smooth and well incorporated.

Bulk Fermentation

Cover the bowl again and let the dough rise for 4-6 hours, or until the dough has increased in size. During the first 2 hours stretch and fold the dough 4 times, once on each side, every 30 minutes.

Transfer to Pan

After the dough has increased in size and looks puffy, drizzle a couple of tablespoons of olive oil to a 9'' by 13'' pan. Transfer the dough to the pan and flip it over so that olive oil is on both sides of the dough. Then use your fingers to stretch and press dimples into the dough until it is about an inch away from the edges of the pan. Cover and let rest for 1-2 more hours, or until the dough has risen a little more.

Bake

Once the focaccia dough is ready, preheat the oven to 425 degrees Fahrenheit. While the oven is preheating, wash, dry, and chop up the tomato and shred the basil leaves.

Then use your fingers to spread the dough out once again and to get rid of any of the bubbles in the dough. Next, drizzle a couple more tablespoons if olive oil on the focaccia and evenly distribute the tomato and basil on top of the focaccia.

Bake the focaccia on the center oven rack for about 20 minutes. You'll know the focaccia is ready when it starts to get golden brown. Take the focaccia out of the oven and let cool for about an hour before enjoying.

Lastly, enjoy your focaccia bread! Here are some ways to eat the focaccia bread: with more olive oil, as a sandwich bread, or with some marinara sauce.