In the mixing bowl add the starter which has been broken into pieces, the water and honey, with the flat beaters beat until all is combined and you have a milky substance.
Add the flour and oil and knead with the dough hook until almost combined, add the salt and continue to knead until combined, about 6-7 minutes. The dough will be loose. With the help of a spatula move the dough to a clean bowl, cover with plastic wrap and let rise in a draft free warmish area for about 8-10 hours.
Deflate the dough, move to a lightly oiled cookie sheet (8 1/2 x 13 inch / 22x33 cm) and spread out with your lightly oiled fingers. Cover with plastic wrap or a clean tea towel and let rise for approximately 1 hour.
Pre-heat oven 400F (200C).
With your fingertips make the classed focaccia holes, drizzle with the oil, sprinkle with rock salt and chopped rosemary or even oregano or whatever you prefer. Bake for approximately 20-30 minutes, serve warm. Enjoy!