In the morning, feed your starter.

In the afternoon when your starter has doubled and is bubbly, assemble your dough. In a large mixing bowl (or stand mixer) whisk together your starter, water and honey until the starter is fully dissolved and a milky liquid forms.

Add in your flour and salt and mix until a cohesive dough forms.

(If you're using a stand mixer, the dough might seem wet. If it's too wet to handle, let it rest for 10 minutes in the bowl to let the gluten relax)

Cover and let rest for one hour.

After resting, perform one stretch and fold to smooth out the dough. Then cover with a damp towel or bowl cover and leave it to bulk ferment on the counter overnight for 12 hours.

In the morning, coat your baking dish with 1 tablespoon of olive oil. Transfer your dough into the oiled baking dish and flip the dough over so its coated in the oil. Cover with a damp towel for 1 -2 hours until its puffy.

While the dough is doubling, make your cinnamon roll toppings.

First, melt butter, brown sugar and cinnamon in a small sauce pan until the the sugar and butter are fully incorporated. Let it cool.

Second, in another sauce pan over low heat, melt down the cream cheese, cream, and maple syrup. Use an immersion blender to make sure all of the ingredients are fully combined.

Preheat your oven to 425. When your dough is nice and puffy, oil the tips of your fingers and dimple the top of the dough. Spoon the brown sugar butter mixture over the stop and bake for 20 minutes.

Let the bread cool slightly and then pour the cream cheese directly over the warm focaccia. Let sit for at least 20 minutes before slicing and enjoy!