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Combine all ingredients into a bowl. Mix well with a wooden spoon until a very sticky but homogeneous dough forms.
Transfer this mixture to a bowl or pan greased with olive oil and allow to sit at room temperature to proof for 1-4 hours (or in the fridge overnight 8-12 hours).
Once the proofing is done and your dough has doubled in size, do a series of “stretch and folds” or “slap and folds” to your dough before putting it into the center of a well greased baking pan (this recipe fills a 9x13 inch pan perfectly).
Set oven to 450F.
Allow to proof again at room temp for an hour (or in the fridge for 4-6 hours).
Drizzle the top of your proofed focaccia with olive oil before covering the entire surface with everything bagel spice.
Next, use your fingers to dimple the top of the dough very well, making sure to make contact with the bottom of the pan.
In the dimples and on the surface.
Bake at 450F for 20-30 minutes.
Once baked, drizzle with a touch more olive oil.