Dissolve sugar and yeast in the water and let it sit for 15 minutes

When the yeast is activated add the oil and mix well

Sift the flour in a bowl and add the water/yeast/oil mixture

Mix everything well until you don't see any dry flour particle and let it rest 30 mins (autolysis)

After the autolysis period add the salt and do the first set of stretch and folds. 

Repeat the stretch and folds 3 more times, every 30-40 minutes

Cover the container and place the dough in the fridge until the next day

Take the dough out of the fridge

Line a 46 x 33 cm baking tray (18 x 13 in) with parchment paper and brush it with olive oil

Turn the dough onto the baking tray and little by little stretch it to fill the whole tray.

Slice the onion thinly and cook it at medium-low heat until is soft and brown-ish. Don't caramelize it completely. When done, set aside and let it cool down until is warm.

When the onion is warm and the dough is good to go, spread the onion and goat cheese evenly on top of the dough

Preheat your oven at 450 F

Mix 2 tbsp of water and 2 tbsp of olive oil and whisk it until you have a thick mixture. It might take a few minutes but it'll eventually come together.

Drizzle the emulsion around the focaccia, you don't have to add all of it, just as much as you'd like.

Bake on a preheated oven for 20-25 minutes or until golden brown.