In the stand of your mixer combine the flour, yeast and salt. Add in the water and olive oil and mix just until it starts to combine then switch to the dough hook. Continue to mix until combined on low speed then let knead for 5 minutes. Cover and let rise in a warm place until doubled in size.

Punch the dough down and divide into 4 equal portions. Shape each into a round circle then place on a lightly greased baking sheet and flatten slightly. Cover and let rise again until double.

Preheat oven to 425 degrees F. Carefully cut a small slash across the top of each bowl with a sharp knife. Brush the tops and sides of each bread bowl carefully with the beaten egg. Bake for 20 minutes or until golden brown and makes a hollow sound when tapped.

Cool bowls to room temperature then cut the top of the bread bowl off. Using your hands scoop out the middle of the bread bowl. Fill with your favorite soup or dip and enjoy!