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Mix water and active sourdough starter together until frothy
Add flour, salt, and olive oil to the mixture
Mix until fully combined using a mixer on low for about 5 minutes
Cover and rest for 30 minutes
Perform first stretch and fold, folding dough into itself to build tension
Cover and rest for 30 minutes
Perform second stretch and fold
Cover and let bulk ferment until doubled in size and bubbly
Divide dough in half (about 635g each)
Add 30g olive oil to each 8.5" x 8.5" pan
Place dough into pans, shape into corners, cover, and refrigerate overnight
Next day, let dough come to room temperature and fully fill the pans while covered
Preheat oven to 450°F
Drizzle 25g olive oil over each loaf
Distribute shredded smoked gouda and sliced onion evenly over the top
Dimple the dough deeply, pressing toppings slightly into the surface
Bake for 20 minutes
While focaccia bakes, prepare maple bacon by baking at 375°F for 12-15 minutes, then brush with maple syrup and cracked pepper, and bake 8-12 more minutes until caramelized
Cool bacon before chopping
Remove focaccia from oven and top with chopped maple bacon
Bake 7-10 more minutes until golden and crisp
Finish with a light drizzle of honey and cracked black pepper if desired