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Poolish
Dough
Combine together the water, bread flour, and yeast for the poolish in a mixing bowl. Leave it, covered, at room temperature for 16-20 hours.
Mix the poolish, bread flour, water and fresh yeast at low speed for 3 minutes, then increase the speed and mix for 5 more minutes.
Add in salt, sugar, and olive oil and continue to knead for another 5 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly floured work surface and form into a round ball. Cover with a clean kitchen towel. Set aside for an hour.
Stretch and fold the dough after 30 minutes.
Knead the dough thoroughly and divide it into 5 large or 8 small portions.
Shape each portion into an oval and place them on the parchment paper lined baking tray. Cover and prove for an hour.
Place a roasting tray at the bottom of the oven. Preheat the oven to 230C/450F.
Score the rolls and place in the hot oven. Pour 1 cup of hot tap water into the roasting tray.
Bake 20-25 minutes until they are nicely golden brown and crisp.