Hi Stevi, we're sorry you found this recipe a bit lacking in detailed directions! Were you able to view the full recipe, along with the tips offered in the Tips from our Bakers section of the recipe? These tips can help if you'd like to aim for a few smaller focaccia. The overnight starter gets mixed in with the remaining ingredients, but it really doesn't matter in what order. If I'm using a stand mixer I tend to put the liquid ingredients in the bowl first, as the flour is more likely to collect at the bottom of the bowl and can be harder to incorporate. If you are dividing the dough, you can do so with flour (or oil) on your work surface, and gentle handling will make for an airier texture. If the dough resists when you are trying to stretch it out, simply cover and let it relax for 15 minutes. Once the gluten has had time to relax, it will be easier to stretch. 

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