In a large bowl, combine the water, 1 tablespoon sugar and yeast. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
Add 3 tablespoons olive oil and egg and stir to combine.
In another large bowl, combine the remaining sugar, flour, salt, ½ teaspoon oregano and ½ teaspoon basil.
Add half of flour mixture to the yeast mixture and stir with a wooden spoon until smooth. Add the remaining flour mixture and continue to stir until smooth. Cover the bowl with plastic wrap and let dough rise until doubled in size, 1-2 hours.
Oil a 9"x13" baking pan. After dough has doubled in size, gently pour it into the prepared pan. Using your fingers, stretch the dough so it evenly covers the bottom of the pan.
Top dough with sliced onion, remaining oregano and basil, and Asiago cheese. Drizzle with remaining olive oil.
With your fingertips, poke dimples at 2" intervals over the entire surface of the dough. Cover the dough loosely with a clean kitchen towel and let it rise until puffy, 30-45 minutes.
About 15 minutes before dough has finished rising, preheat oven to 375 degrees.
Bake until golden brown, 20-25 minutes.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/no-knead-focaccia-with-cheese-and-herbs/