In a large mixing bowl, combine the warm water and dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
Once the yeast is activated, add the flour and sea salt to the bowl. Mix with a wooden spoon or dough scraper until a shaggy dough forms.
Drizzle in 3 tablespoons of olive oil into the dough, then knead it gently in the bowl until well incorporated.
Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm area for about 1-2 hours, or until it has doubled in size.
Generously grease a 9x13-inch baking pan with the remaining olive oil.
Gently turn the risen dough out onto the prepared pan. Spread the dough out to fit the pan, creating dimples with your fingertips.
Cover the pan again with plastic wrap or a towel and let it rest for another 30-45 minutes.
Preheat your oven to 425 degrees Fahrenheit.
After the second rise, drizzle extra olive oil on top of the dough and sprinkle the Everything Bagel Seasoning evenly over the surface.
Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and sounds hollow when tapped.
Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack.
