Onion focaccia: how to make it tall and fluffy!

INGREDIENTS
470ml (2 cups) of water (lukewarm)
5g (1 tsp) of sugar
7g of dry yeast
500g (4 1/4 cups) of all-purpose flour
12g (2 tsp) of salt
Extra virgin olive oil
Sea salt
Onion

METHOD
1. In a small bowl add the water, sugar, and yeast, and mix until the sugar and yeast dissolve.
2. In a mixing bowl add the flour, salt, and prepared yeast. Mix with the spoon to obtain no lumps of batter. Pour the olive oil on top. Cover with cling film and transfer to the fridge for 12 hours, or overnight.
3. After 12 hours remove the dough from the bowl and transfer to the oiled pan. Arrange with the fingers to cover all sides of the pan. Cover with cling film and let it rise for 3 hours.
4. After time has elapsed pour olive oil on top and make the classic holes of the focaccia with your fingertips.
5. Arrange the sliced onion on top and sprinkle with sea salt. Sprinkle with more olive oil.
6. Transfer to the oven and bake at 190°C/374°F for 30 minutes.
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