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Make The Dough. Whisk the starter, water, and honey in a large bowl. Add the flour and salt. Mix with a fork and then continue to combine with your hands until the flour is absorbed.
Bulk Rise. Cover the bowl with a damp towel and let rise overnight, at room temperature, about 12-18 hours. The dough is ready when it no longer looks dense and has doubled in size and look stringy. There may also be bubbles on the surface as well.
Second Rise. In your 9x13 pan pour 2 Tablespoons of olive oil and spread around to coat the bottom. Dump the dough onto the pan. Turn over to coat both sides with oil. No need to stretch or spread the dough out yet. Cover the pan and let rest for 1 ½ to 2 hours until very puffy.
Assemble the Focaccia. Gently stretch the dough to reach the corners of the 9x13 pan. Use your fingertips to dimple the dough. Drizzle the remaining 2 tablespoons of olive oil and sprinkle on 2 Tablespoons of chopped fresh rosemary. Gently press the rosemary leaves into the dough. Sprinkle with additional flaky sea salt (optional).
Bake. Bake the focaccia on the center rack, in a preheated 425oF oven, for 15-20 minutes until crispy and golden brown. Remove from the oven and cool before cutting into wedges using a serrated knife or pizza wheel. Serve warm.