Day One

• Mix the yeast (4g), honey (7g), and water (300g) together in a large bowl. If using active yeast, not instant, wait 10-15 minutes until foamy. If using instant, not active, yeast, continue.
• Add the flour (350g-400g) (see notes) and salt (12g) to the bowl, in that order. Mix until a rough dough forms.
• Drizzle/spray about 2 tablespoons of olive oil on the top and gently turn so that it's all coated.
• Cover and chill in the 'fridge at least 8 hours. (I think I was at about 14 hours when I finally got to taking it out of the 'fridge.)

Day Two

The Topping

• In a small saucepan, heat olive oil (73g), and butter (15g), and add the rosemary (optional), Italian seasoning (optional), and garlic (optional). (Okay, that makes everything but the oil optional, which isn't ideal, so you're gonna have to pick something for a flavor.)
• Let simmer a minute or two.
• Remove from the heat.
• Remove the rosemary sprig.
• Let cool while the rolls are rising.

The Rolls

• Drizzle another 2 tablespoons of olive oil on the dough and give a quick bit of kneading to deflate.
• Turn the dough out onto a lightly oiled counter. Pat into something resembling a rectangle.
• Divide the dough in half, then into half again. You should have 4 pieces of dough. Then divide each of these sections into three. You should now have 12 pieces of dough. If you don't have 12 pieces of dough, you have issues and should combine and start over.
• Generously oil a 12-cell muffin tin with olive oil. Roll each piece of dough into a ball and drop into a cell in the muffin tin. May want to form like you're making little sourdough boules with stretches and folds to tighten.
• Cover with oiled plastic wrap and let rise 1-2 hours.

Assembly

• Turn oven on to 450℉ / 425℉ Convection
• With oiled hands poke deep holes in your now-risen focaccia rolls.
• Drizzle about 1 teaspoon of the butter over each muffin. Poke more holes as necessary and drizzle more.
  
• Bake for 15-20 minutes or until the tops are golden brown, turning half-way through.
• Brush the tops with the melted butter and sprinkle with the finishing salt.
• Optional: Cheese.
• Let cool in the muffin tin for 5-10 minutes before removing -- gives the edge a nice crust.