In a large bowl, whisk warm water and yeast until foamy (5 minutes).

Add flour; mix until just combined. Cover and let rest (autolyse) for 15 minutes.

Sprinkle salt over dough, then fold gently to incorporate. Cover and rest until puffy (45–60 minutes).

Perform 3 stretch-and-folds every 15 minutes: wet your hand, lift one side of the dough, fold it over, turn the bowl, repeat.

After the final fold, let dough double in a warm spot (1–1½ hours).

Line two baking sheets with parchment; dust with semolina or flour.

Gently tip dough onto a floured countertop—do not deflate. Pat into an 8×12" rectangle about ¾" thick.

Cut into 8–10 pieces with a bench scraper or pizza cutter, preserving air pockets.

Arrange rolls on prepared pans, cover, and proof until noticeably puffy (45–60 minutes).

Preheat oven to 425 °F. Place a small pan of water on the rack below the rolls.

Bake 15–16 minutes until golden and hollow-sounding when tapped. Brush with olive oil if desired.