Prep the Focaccia Dough: In a large mixing bowl, whisk flour, instant yeast, salt and sugar. Stir in water, scraping down the bowl until combined. cover tightly with plastic wrap or a lid. Refrigerate at least 12 hours, or until doubled in volume.
Remove plastic wrap and use a spatula to pull in the edges of the dough toward the center, deflating it.
Pour olive oil in the 9"x13" pan so it coats the entire thing. (It will pool and look like too much; it's just right.) Dip your fingers into the oil, then grab the dough ball and place it in the pan, spreading it out in an even layer. It's okay if the dough doesn't touch all four corners; it'll spread as it bakes. Cover the pan with plastic wrap and give it another 3 hours to rise (it should double in size).
Preheat oven to 475 degrees F.
Remove plastic wrap and dip fingers in oil again (there should be pools of it in the corners of the pan). Press your fingers into the top of the dough to create dimples. Dip your fingers in the oil again and use them to sprinkle the oil across the top of the dough.
Make Everything Bagel Seasoning: In a small bowl, stir to combine all seasonings. Sprinkle the focaccia dough liberally with the blend.
Bake for 25 to 30 minutes, or until the bread is golden brown. Let cool for 8 to 10 minutes before digging in.
