To make dough, in large mixing bowl, stir together bread flour and salt.

In small bowl, combine yeast, sugar and warm water and let it sit 2-4 minutes until foamy.

Add yeast mixture to bowl with flour and stir constantly, using wooden spoon or stand mixer with hook attachment, until dough forms. When there are no more lumps and the dough is combined, transfer to larger oiled bowl and cover dough. Let rest overnight in refrigerator to double in size. Alternatively, for a faster option, cover and place in warm spot to rise for 1 to 2 hours.

Oil 9x13 baking dish. Turn dough out into dish and press it out with your hands until it covers the bottom evenly and completely.

For topping, place baking soda in medium bowl. Bring 1 cup water to boil and pour it over baking soda. (Note: Mixture will foam up so use a slightly bigger bowl or cup.)

Brush mixture on top of dough (Note: You won't use all baking soda mixture in this step; reserve it to use later.)

Place dish in warm spot to rise again for 1 hour.

Preheat oven to 450 degrees F. Brush top of dough again with baking soda mixture and sprinkle with everything seasoning and flake salt. Bake 25 minutes, until top is deep golden brown and edges are crispy.

Remove focaccia bread from oven and let bread cool before slicing. (Note: It will cool faster if transferred to a cooling rack.)

For vegan cheese sauce, heat medium pan over medium heat and melt vegan butter. Whisk in flour for 2 minutes until fully incorporated and bubbly. Slowly whisk in dairy-free milk until evenly incorporated.

Whisk in nutritional yeast and stir in shredded vegan cheese until smooth. Reduce heat to low to keep warm, whisking occasionally, or remove from heat to cool.

Serve sauce immediately with sliced focaccia bread.

Once cooled, store bread in airtight container and refrigerate up to 5 days or freeze for up to 3 months.