In a medium bowl, combine the water (340g) and yeast (7g). If using active (not instant) yeast, wait 10-15 minutes until activated and bubbly. If using instant (not active) yeast, proceed.
Add the flour (500g), salt (10g), and olive oil (35g). (An infused oil is great.)
Mix to form a cohesive dough. I do about 2-3 minutes in the mixer on low (2) and 7-8 minutes on medium, stopping to scrape the sides as necessary.
Add a bit more oil and turn to coat. Cover and let rest 60-90 minutes until puffy.
Add parchment to two baking sheets and spray with olive oil.
Knock down, roll out, and divide into 12 portions. Should be around 70 grams each. Flatten each to form a disc, either using your fingers like you would for a pizza dough or a rolling pin. Close counts, but they shouldn't be too thick.
Drizzle with olive oil, cover, and let rest another 30-60 minutes until puffy.
Heat oven to 425℉ / 220℃.
Using your fingers, make some pretty serious indentations in the rolls. 4-6 of them.
Drizzle with oil again, making sure to get some in the indentations, and salt with kosher salt.
Bake for 12-15 minutes until done and golden.