In a large mixing bowl, combine the warm water and dry yeast. Allow the yeast to sit for about 5 minutes, or until it becomes frothy.
Add the flour, coarse sea salt, and 2 tablespoons of the olive oil to the yeast mixture. Using a wooden spoon or dough whisk, mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it's smooth and elastic.
Form the dough into a ball and place it back into the mixing bowl coated with 1 tablespoon of olive oil. Cover with plastic wrap or a kitchen towel and let it rise in a warm place for about 1 to 2 hours, or until doubled in size.
Preheat your oven to 425 degrees Fahrenheit. Grease a baking sheet with the remaining olive oil. Gently press the dough out onto the baking sheet, spreading it to about ½ inch thick.
Use your fingers to create dimples all over the surface of the dough.
Drizzle additional olive oil over the dimples and sprinkle the Everything Bagel Seasoning generously on top.
Let the dough rest for about 20 minutes while the oven finishes preheating.
Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
Remove the focaccia from the oven and let it cool slightly in the pan. Transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
