In a liquid measuring cup add warm water (should be warm to touch. If the water is too hot it will kill the yeast), honey, and active dry yeast. Let sit for 5 minutes. The yeasts should activate and get nice and bubbly.

In the bowl of a stand mixer bowl with a dough hook attachment, add the sourdough starter discard, ¼ cup olive oil, water/yeast mixture and salt.

Mix together on low speed (setting 2 for KitchenAid). Add the flour a half cup at a time until it starts pulling away from the sides of the bowl. Knead until smooth and elastic, about 10-15 minutes or more with a stand mixer. It should pass the windowpane test.

Place dough in an oiled bowl with a lid, damp towel, or cover with plastic wrap.

Let the dough rest for 1-2 hour in a warm spot. Should double in size.

Put ¼ cup olive oil in the bottom of the 9x13 pan lined with parchment paper.

Place dough onto a parchment paper lined baking sheet.

Press the focaccia dough out to the edges. If the dough is really sticky, dip fingers in a bit of olive oil and then spread out the dough.

Using your fingers, press the top of the dough down, creating dimples in the dough.

Cover and let the dough rise for 1-2 more hours.

Add a drizzle of olive oil to the top (1-2 tablespoons) and sprinkle with garlic powder and chopped rosemary.

Bake at 400 for 20 minutes until golden brown.

Allow to cool, and enjoy.