The day before make starter simply by mixing 1 cup +2 tsp bread flour, 1/2cup +2 tbsp water, yeast and honey. Cover and let rest for 5-6 hours in a warm spot (on top of the stove with the microwave light on or inside the oven that is OFF but with the light on). Then place it in the fridge until morning/day after. The day after, using a fork or your hands,  mix in the starter, the rest of the flour (1 1/3 cup +2tbsp) and the water (1/4 cup or 4 liquid oz). Then add salt. Finally, add the EVO oil.  NO KNEADING required. Cover and let rest for 1 hour in a warm spot. Then do 1 stretch and fold: grab the dough stretching it out and then fold towards the center (check my highlights "focaccia" to see how I do it, it's very simply, I promise). Flip and shape into a ball. The dough will be very wet and sticky, so slightly grease your hands (not too much). Let rest for another hour.  After this, divide and shape the dough into 5 balls.

Layer baking pan with parchment paper and Grease with extra virgin olive oil.

Place the dough balls in the ring molds and gently press to flatten it a little bit. Grease the top with some EVO oil, cover and let rest for 45-60 minutes.

Preheat oven at 425°F.

Grease your fingertips, drizzle some oil on top, flaky salt or sesame seeds make the famous holes (called dimpling).Bake for about 8 minutes on the bottom rack. Take out and add some rosemary (optional) and place in the middle rack for an additional 8-10 minutes or until golden on top. Take them out of the oven and place on a baking rack, let cool for about 15 minutes.

Enjoy!