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In a measuring jug, mix the water, milk and starter (or yeast).
In a bowl, mix the flour, salt and honey, then pour in the liquid and bring the mix together into a shaggy dough.
Add the oil and carry on working until the dough forms a neatish ball.
Cover the bowl with a cloth or shower cap, and leave to sit for 10 minutes.
With oiled hands, pull and stretch the dough, then bring it back into a ball.
Cover again and leave to sit for two to five hours, until it doubles in size (this will depend on the agent you used to begin with).
Scrape the dough on to a lightly floured board.
You now have two options: the first is to break off small pieces and shape each one into a focaccia; the second is to flatten the dough into a round, 1cm-thick piece, then use a cutter to cut it into rounds.
Whichever approach you go for, arrange the focacce on a tray lined with greaseproof paper and leave to sit for an hour.
Use oily or wet fingers to indent each round. Alternatively, press olives or cherry tomato halves into the tops.
Bake at 220C (200C fan)/gas 7 for 20-25 minutes until puffed up and golden.