In a large bowl, whisk together flour, yeast, and salt. Add warm water and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover bowl with plastic wrap and let rise at room temperature for 1.5 to 2 hours until doubled in size.

Pour remaining 2 tablespoons olive oil into a 9x13-inch baking pan. Use your hands to spread the oil evenly across the bottom and sides of the pan.

Transfer the risen dough to the prepared pan. Gently stretch and press the dough to fill the pan. If it resists, let it rest for 10 minutes, then continue stretching. Use your fingertips to dimple the dough all over, creating deep indentations.

Drizzle a little more olive oil over the top of the dough. Sprinkle generously with everything bagel seasoning, sesame seeds, poppy seeds, dried garlic, and dried onion. Let rest for 20 minutes while you preheat the oven.

Preheat your oven to 425°F.

Bake the focaccia for 22-25 minutes until golden brown on top and the edges are crispy. The internal temperature should reach 190°F.

Remove from oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool slightly before slicing. Serve warm or at room temperature.