In a large bowl, combine the all-purpose flour, active dry yeast, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper. Mix the ingredients well.
Add water and vegetable oil to the dry mixture. Stir until the dough starts to come together.
Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. This step helps develop the gluten in the dough, resulting in a lighter texture.
Lightly oil a large bowl and place the dough in it, turning it to coat it with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place for approximately 20 minutes. This allows the yeast to activate and causes the dough to double in size.
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
Once the dough has risen, punch it down to release any air bubbles. Transfer it to the prepared baking sheet and gently pat it into a rectangle shape, approximately 1/2 inch thick.
Brush the top of the dough with olive oil, ensuring it is evenly coated. Sprinkle mozzarella and grated Parmesan cheese on top, pressing them lightly into the dough.
Bake the focaccia bread in the preheated oven for about 15 minutes or until it turns golden brown and develops a crisp crust.
Once baked, remove the focaccia bread from the oven and let it cool for a few minutes. Cut it into 12 pieces and serve warm.