1. Feed your sourdough starter several hours before baking until it is bubbly and doubles in size.

2. Combine the starter and warm water in a large bowl and whisk until smooth.

3. Add the flour and salt, then stir with a wooden spoon until no dry patches remain.

4. Drizzle in the olive oil and fold in the chopped herbs evenly with your hands.

5. Cover and rest the dough for 30 minutes.

6. Perform four stretch and folds every 30 minutes over the next 2 hours.

7. Allow the dough to bulk ferment at room temperature for 4–6 hours until it has expanded by 50% and shows bubbles.

8. Turn the dough onto a floured surface and divide into 12 equal pieces.

9. Shape each piece into a smooth ball and place on a parchment-lined baking tray.

10. Cover and proof the rolls for 1–2 hours until puffy.

11. Preheat the oven to 400°F (200°C) and optionally add a pan of water for steam.

12. Brush rolls with olive oil, sprinkle with herbs or sea salt, and bake for 20–25 minutes until golden.

13. Cool rolls on a wire rack for at least 10 minutes before serving.