Hi Karen, we're so glad to hear this recipe and process worked well for you! Most focaccia recipes are a bit wetter than this particular dough, but you could try substituting your stiff starter into our Sourdough Focaccia recipe. I would suggest substituting one cup (227g) of ripe stiff starter for the 340g of liquid starter called for in this recipe, and then adjust the water and flour amounts by adding 95g water and 18g flour to the dough. This recipe has a generous amount of yeast as well, but if you don't mind extending the rise times, you could reduce or even eliminate the yeast. 

Unfortunately, we do not sell our flours in Canada. 

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