In a medium bowl, mix together active sourdough starter, lukewarm water and 1/2 cup flour.

Cover loosely with plastic wrap, and let sit at room temperature until small bubbles cover the surface.

Combine the Fed Sourdough Starter in a bowl with 1 1/2 cups lukewarm water.

Place flour, olive oil, salt, honey, and yeast in food processor bowl. Process until combined. Pour Fed Sourdough Starter mixture through feed tube and process until dough holds together, and is smooth and elastic, about 2-3 minutes.

Transfer dough to a lightly oiled large bowl. Turn dough over, cover, and let rise at room temperature for 1 hour.

Gently fold dough over 4 times, turning the bowl a quarter turn each time. Cover and let rise for another hour.

Oil bottom of large sheet cake pan (13"x18") with 2 tablespoons extra virgin olive oil. Transfer dough to pan, and turn over to coat with oil.

Gently prod dough into the edges and corners of the pan, using your fingers. Cover the pan and refrigerate overnight, 14-16 hours.

The next day, remove the pan from the refrigerator. Use fingers to coax dough into edges and corners of pan, if needed.

Preheat oven to 425.

Use your finger to make dimples all over the dough.

Drizzle 2 tablespoons extra virgin olive oil over dough. Sprinkle with rosemary and flakey sea salt.

If desired, soak yellow onion in turmeric with a little water. This will make the sun a brighter yellow.

Rinse chives/scallions in water and shake off excess water. Start laying chives and/or scallions along bottom of foccacia for meadow/grass. Gently press into dough.

Lay down red onion or shallot for centers of any flowers. Lay down bell peppers for flower petals. Add stems using more chives or scallions. Use oregano, parsley, and/or sage for plant leaves.

Fill in empty spaces with additional bits and pieces of peppers, onions, and herbs.

Sprinkle with sesame seeds and/or poppy seeds, dried rosemary to fill in empty spaces.

Drizzle with a little more extra virgin olive oil.

Bake for 20-25 minutes.