Method:
- In a large bowl, combine the yeast, flour, semolina flour and 36g everything bagel spice.
- Add the warm water, mixing with a wooden spoon until well combined. The dough will be wet.
- Cover, and let rise at least 2 hours at room temperature, or cover and let sit in the fridge for 8 hours, or until doubled. You can let it prove for up to 24 hours.
- Generously grease a 20 x 20-cm (8×8-inch) baking pan with 4 tbsp of olive oil.
- Add the dough to the pan, pushing outwards to fill the pan.
- Cover and let rise for another 2 hours.
- Preheat the oven to 220C (200°C fan).
- Oil the top of the dough with the remaining 2 tbsp olive oil.
- Use your fingers to press deep dimples into the dough.
- Sprinkle with remaining 2 tbsp everything bagel spice.
- Bake for 25 to 30 minutes, or until golden brown.
- Remove from the pan and let cool on a wire rack before slicing.
Recipe adapted from: Nosh: Plant-forward recipes celebrating modern Jewish cuisine
Noshwithmicah
Wondering what everything bagel spice is? Find out all the answers here.
