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.
