In small bowl, combine 1/4 cup water, yeast and 1/4 teaspoon sugar. Stir until yeast and sugar have dissolved and set aside for 6 minutes.

In stand mixer or large mixing bowl, sift in half the flour and stir in the salt and remaining sugar. Pour in yeast mixture, avocado oil and remaining water. Knead until dough forms and starts to pull away from the sides of the bowl, adding remaining flour as you go, for roughly 8 minutes. If dough is sticky, add more flour, about 1 tablespoon at a time.

Transfer dough to a lightly greased bowl and cover with a clean, damp kitchen towel. Let it rise until it doubles in size, roughly 1 hour. Line two baking sheets with parchment paper and set aside.

Lightly dust a clean counter top with flour. Punch down the dough slightly to remove air and turnout onto countertop. Divide dough into four equal pieces, rolling each into a round dough ball. Transfer to prepared baking sheet and use serrated knife to make a shallow slit in an “X” shape.

In bowl, mix oat milk and agave. Brush mixture onto the tops of each dough ball. Cover with a clean kitchen towel and allow dough balls to rise for 45 minutes or until they double in size.

Preheat oven to 500 degrees F. Once preheated, drop the temperature to 400 degrees F and insert bread. Quickly toss 5 ice cubes inside at the bottom of the oven to create steam (this creates a crispy crust). Close and bake for 18 minutes.

Remove from oven and cool completely before slicing. Carefully slice a circle shape off the top (leaving 1 inch between the bowl and the border). Hollow out roll to create bowl shape before filling with soup, chili or dip.