Whisk 2 ½ cups flour, salt, pepper and seasoning in a medium mixing bowl; set aside. Sprinkle yeast evenly over water in a large mixing bowl; add sugar. Let stand 10 min. until mixture bubbles slightly. Stir yeast mixture. Add flour mixture to yeast mixture; stir until completely moistened. Move dough (it will be sticky) to a well-floured work surface. Dust dough with flour and knead, sprinkling additional flour as needed on dough, until dough is elastic and no longer sticky (1-2 min.). Lightly coat a large mixing bowl with olive oil. Place dough in bowl and cover tightly with plastic wrap. Let rise in a warm place until at least double in size (1-2 hrs.). Move dough to a well-floured work surface (it will deflate). Dust dough with flour and knead again, sprinkling lightly with flour as needed until dough is very smooth; set aside. Pour about 1 tbsp. of oil into the bottom of an 11 ¾ x 9 ⅜ x 1 ½" baking pan; use your fingers to coat the entire interior of the pan. Add dough to the pan and press gently until it nearly reaches the corners. Use your knuckles to dimple the dough all over. Spray plastic wrap with cooking spray and cover pan, with the sprayed side of plastic down. The plastic will touch the dough and should be sealed around the edges of the pan but have enough slack to allow the dough to rise. Let dough rise in a warm place until at least double in size (at least 2 hrs.). Drizzle then use your fingers to evenly spread 1-1 ½ tbsp. of oil on the dough. Bake in a preheated 425° oven until dark golden-brown and puffy (about 22 min.). Remove bread from pan and cool on a wire rack for at least 30 min. before slicing.