Get the yeast started in warm water and sugar.

Place remaining dry ingredients in a bread machine or food processor. Add the yeast mixture and then add enough of the water to start the dough. Keep mixing and adding water until you have the incorporateded as much of the water as possible while keeping the dough workable. You probably won't be able to use all the water.

Let the dough rise twice, covered. One rising will do in a pinch but three generally results in too soft a dough which seems to take an inordinate amount of flour to reach a workable stage.

Shape into flat patties and allow to rise, covered, while preparing the topping. Spread the topping over the centers and then indent the centers, leaving about an inch all around unindented. (You could indent and then top but I think it's more work that way--and sometimes the topping falls off after baking.) Let them continue to rise--but flatten the centers a bit if they rise so much that the topping could slide. Optional: brush with egg wash (egg yolk beaten with a small amount of water) before baking.

Bake at 4500F for 12-15 minutes. I use a perforated baking sheet but you could use a baking stone or even a cookie sheet prepared with corn meal or flour.

Option: my family loves these so much that I save time by making "bialy bread" which resembles foccaccia. Since it doesn't require as much handling it can take the full amount of water . Bake in a greased pan with sides.. Baking times depend on pan shape and size.