Sandwiches We’ve all had tons of bagel sandwiches, yet, I’m partial to bialy sandwiches – no particular reason, but just that I enjoy baking bialys more than bagels – it is a lot more hassle-free! The beauty of the bialy is that you can eat it as is, without any fuss, just a pat of butter or olive oil works. The topping you bake it with does full justice, so today I used The Gourmet Jar Sundried Tomato + Chili Paste to the topping, along with a heavy dose of dried rosemary. This paste is an instant flavour boost without you having to do much effort – thank me later! The Gourmet Jar’s Sunndried Tomato + Chili Paste    { this article contains affiliate links } The Recipe Serves Ingredients 2 ½ cups maida / all purpose flour 1 ½ tsp yeast 1 tsp yeast 1 tsp salt 1 cup warm water + more if necessary milk for brushing Topping: 2 onions, finely diced 1 tbsp olive oil 2 tbsp The Gourmet Jar Sundried Tomato + Chili Paste https://amzn.to/3a3vYVZ 1 tsp salt 2 tsp dried rosemary Instructions Whisk the flour, yeast and sugar together first in a wide large bowl Then stir in the salt Slowly add the water while kneading into a dough Tip over the dough onto a clean surface and knead for 10 minutes Place the dough back in the same bowl and cover and place in a warm place to rise for 1-2 hours or until it doubles When ready, punch back the dough and knead for 5 minutes Divide the dough into equal 10 pieces Make round balls of each one Then dent the center with the back of a spoon and gently push back from the center, outward to create a crate in the center Place each one onto a baking tray Cover with a cloth and set to proof for another 30 minutes Prepare the filling meanwhile – heat the oil and add the onions, salt and rosemary and cook Then add the sundried tomato paste and stir and cook for about 10 minutes until fragrant Set aside until ready to use Preheat the oven at 200C 10 minutes before baking the bialys Bring out the tray and uncover Gently push down with your thumbs the center of the bialys if they have risen Put a teaspoon or more into each dent Brush the sides with milk Bake in the hot oven for 20 minutes Remove from oven and allow to cool Optional: brush butter on top