In a large bowl, combine water, sugar and active dry yeast. Give it a stir using a wooden spoon or silicone spatula.
Add in flour, sea salt and olive oil. Continue to mix until everything the dough roughly comes together. It will be sticky -- don't worry.
Pour a drizzle of olive oil around the edges of the dough.
Cover the bowl with a lid and place into the refrigerator overnight.
Prepare the focaccia:
Preheat the oven to 450°F.
Remove the dough from the fridge and transfer to a 9" by 13" baking sheet lined with parchment paper.
If the dough is too stiff, let it rest at room temperature before transferring to the baking sheet.
Let the dough warm up to room temperature (anywhere from 2-4 hours, depending on how warm your kitchen is), or until it becomes light and bubbly.
Press Chinese sausage pieces into the dough.
Bake the focaccia on the lower 3rd rack of the oven at 450°F/232°C for 15-20 minutes, or until the top is lightly golden in color. (If the tops are browning too quickly, cover with a piece of aluminum foil).
Remove from the oven and let cool in the baking pan for 10 minutes, before transferring to a wire rack to cool completely. Cool completely before slicing.
In a small bowl, mix garlic and Dynasty Hot Chili Oil.
Top Focaccia with oil mixture and basil - serve and enjoy!
