In the morning, feed your starter.

In the afternoon when your starter has peaked, assemble your focaccia dough.

Using your kitchen scale, mix together your bubbly starter and water until the starter has dissolved and turned into a milky liquid. Add in the honey, flour, salt, and olive oil and mix everything together until a shaggy dough forms.

Cover with a damp tea towel or bowl cover and let rest for one hour.

After resting, wet the tips of your fingers and pull the sides of the focaccia dough up and toward the middle, rotating the bowl each time until a semi-smooth dough forms. Cover and let rest for one more hour.

After resting perform one stretch and fold/coil fold. Cover with a damp tea towel and let rest on the counter overnight for 12 - 14 hours to bulk ferment.

In the morning, drizzle one tablespoon of olive oil into your baking dish and transfer the dough into the pan. Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil and the top of the dough looks smooth.

Cover and let rest for 1 - 2 hours until the dough has doubled in size and puffy.

Preheat your oven to 220 degrees.

When your dough is ready to bake, drizzle 1 - 2 tablespoons of olive oil over the surface of the dough. With your fingers, dimple the top of the dough all over.

Spoon and spread the marinara sauce all over, and top with the pepperoni, fresh mozzarella and dried oregano.

Bake for 15 minutes.

After 15 minutes, carefully pull the focaccia out, top with the shredded Italian cheese and bake for an additional 10 minutes.

Let rest for 10 - 15 minutes and enjoy warm!