Focaccia with Onions (TM5 Metric)

Dough

• 20 g extra virgin olive oil, plus extra to grease and coat dough
• 600 g bread flour
• 30 g fresh yeast, crumbled
  of 3 tsp dried instant yeast
• 380 g water
• 1 pinch sugar
• 1 tsp salt

Topping

• 40 g extra virgin olive oil
• 40 g water
• 1 ½ tsp salt
• 300 - 350 g brown onions, halved