1. In a large mixing bowl, gently whisk together the active sourdough starter and warm water until the starter is mostly dissolved. Add the bread flour and mix with a Danish dough whisk or a sturdy spoon until no dry streaks of flour remain. The dough will be shaggy and sticky. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse).

2. After the autolyse, sprinkle the salt over the dough and drizzle in the olive oil. Use your hands to gently fold and squeeze the dough for about 2-3 minutes, ensuring the salt and oil are fully incorporated. The dough will still be sticky, but you’ll feel it start to develop some elasticity.

3. Over the next 3-4 hours, perform a series of “stretch and folds” every 30-45 minutes. To do this, lightly wet your hands. Grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat this process 3-4 times until you’ve worked your way around the dough. Cover the bowl between folds. The dough should become smoother and more elastic with each set of folds.

4. After the last set of stretch and folds, let the dough rest, covered, at room temperature for the remainder of the 3-4 hour bulk fermentation period. The dough should increase in volume by about 30-50% and show some bubbles.

5. Lightly dust your work surface generously with semolina flour or rice flour. Gently tip the dough out onto the floured surface, trying not to deflate it too much. Gently stretch the dough into a rough rectangle, about 1-inch thick. Avoid pressing out all the air. Using a bench scraper or sharp knife, cut the dough into 6-8 equal-sized rectangles or squares for your rolls.

6. Carefully transfer the cut ciabatta pieces to a baking sheet lined with parchment paper that has been generously dusted with semolina or rice flour. Leave ample space between them. Cover the rolls loosely with a damp cloth or plastic wrap and let them proof at room temperature for 1-2 hours, or until they look puffy and slightly increased in size.

7. About 30 minutes before baking, preheat your oven to 450 F (230 C) with a baking stone or heavy baking sheet inside, if you have one. Once the oven is hot, carefully transfer the ciabatta rolls (still on their parchment paper) onto the preheated stone or baking sheet.

8. Bake for 20-25 minutes, or until the rolls are deeply golden brown and sound hollow when tapped on the bottom. Let the rolls cool completely on a wire rack before slicing and serving.