POOLISH: In a bowl, stir together flour, water and yeast. Let mixture stand at room temperature at least 10

hours or overnight.

DOUGH: Add flour, water, oil and salt to poolish; mix together to form dough. Turn out dough onto a clean surface and knead until smooth and elastic, about 5 minutes.

Stretch and pat out dough into a 10-inch square and sprinkle with herbs. Knead, 1 minute, to incorporate herbs. Form dough into a ball, then transfer to a large bowl. Cover bowl with a clean, damp dishtowel and let dough rise, in a draft-free place at

warm room temperature, until doubled in bulk, about 1 hour.

Spread a clean, dry dishtowel on worksurface. Dust worksurface and dishtowel with flour. Divide dough into 12 equal pieces; roll each piece into a ball. Cover balls with a clean damp dishtowel and let rest, 10 minutes. On worksurface, stretch one ball into a 2- x 8-inch rectangle. With short side of rectangle facing you, fold bottom edge to center, then fold top edge to center. Press firmly with fingertips to seal seams, then fold in half, folding bottom edge over top. Pinch together all seams, then gently roll dough to create a 5-inch-long loaf.

With the edge of your hand, firmly press center of loaf to create a deep indentation. Transfer loaf to prepared  dishtowel. Repeat with remaining dough. Sprinkle flour over indentations, then cover loaves with a second clean, dry dishtowel. Let rise, in a draft-free place at warm room temperature, 25 minutes.

Heat oven to 450° with rack in middle. Line two baking sheets with parchment paper. Arrange loaves on baking sheets. One batch at a time, bake rolls until deep golden, about 20 minutes. Let rolls cool on a wire rack at least 10 minutes before serving.