Mini Focaccia Rolls

• total time: 10 hours 17 minutes

Ingredients

Starter:

1 cup + 2 tablespoons bread flour

1/2 cup + 2 tablespoons water

1/2 tsp yeast

1 tsp honey or sugar

The day after:

1 1/3 cup + 2 tbsp bread flour

4 oz +1 tbsp (1/2 cup + 1 tbsp) ice cold water

1 heaping teaspoon salt

2 tablespoons extra virgin olive oil (plus some more for the folds)

Directions

Make starter simply by mixing bread flour, water, yeast, and honey. Cover and let rest on the countertop for about 5-6 hours.

After it has tripled in volume and lots of bubbles on top, mix in the rest of the flour and the ice cold water and salt. Finally, add the extra virgin oil, no kneading required.

Cover and let rest for 30 minutes. Then do 1 round of stretch and folds: grab the dough stretching it out and then fold towards the center.

Flip seamside down and shape into a ball.

The dough will be very wet and sticky.

Place in the fridge overnight.

The day after, take dough out of the fridge and leave at room temp for 2.5-3 hours. Then, divide and shape the dough into 24 balls.

Grease muffin tin with extra virgin olive oil abundantly.

Place the dough balls on it and gently. Let rest for 60-90 minutes.

Preheat oven at 425°F.

Grease your fingertips, drizzle some oil on top, and dimple.

Add some rosemary (optional) and flaky salt. Bake on bottom rack for about 10 minutes, then move on the middle rack and finish baking until golden crispy on top (about 5 minutes)

Take them out of the oven and leave in the pan for about 2-3 minutes, then  place on a baking rack.

Enjoy!