Mix avocado or olive oil, fed sourdough starter, honey, water, salt, and garlic powder in a large mixing bowl until combined.

Add flour and stir to combine (use your hands to bring it together into a dough ball if needed)

Cover the bowl and let sit for 30 minutes on the counter.

Then do a stretch and fold method all the way around the dough by pulling a section upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles. Cover and let sit 30 minutes.

Repeat stretch and fold then cover with a damp towel, wrap, or loosely with a lid. Let the dough bulk ferment on the counter until it doubles (6-8 hours). If it's colder than 70 degrees in your house you'll need to let the dough ferment for 8-10 hours.

After the bulk fermentation, preheat oven to 450 degrees and grease a metal 9” x 13” baking pan with avocado oil (don't use olive oil) or line with parchment paper.

Transfer the dough from the bowl to the baking pan. Grease your hands with avocado or olive oil and use them to push and pull the dough the fill the entire space. You'll want to make sure the dough is evenly settled across the pan.

Re-coat your fingers with oil and use them to dimple the dough all over the top surface so there are finger imprints all over.

Drizzle the top with toppings: avocado oil, fresh minced garlic, salt, and parsley.

Bake until golden brown, 20-25 minutes. Then let focaccia cool in the pan 10 minutes before transferring to a wire rack. Enjoy!