In a large bowl, add the yeast, sugar, olive oil and water – stir and set aside for 3 minutes until frothy. Add the flour and salt and stir to combine until the dough is formed.

In a stand mixer, using the dough hook, knead the dough for 7 minutes. The dough will be smooth and quite sticky. If doing by hand, clean the surface you’ll be working on and knead for 10 to 12 minutes.

Cover the dough with oiled cling film, and let it rise until double, for 2 hours.

After the first proving, divide the dough into 4 equal pieces.Lightly flour the surface you’ll be working on. Using your hands roll each piece of dough into a sausage shape, approx. 20cm long.   Gently pat each sausage to flatten slightly to approx. 6cm wide.

Place the shaped rolls onto a baking tray lined with baking paper. Cover them loosely with oiled cling film let them rise for 40 minutes more. They will feel soft and light when ready, but won’t necessarily double in size.

Preheat the oven to 200C/180 fan/gas 6.

Brush the rolls with olive oil and sprinkle over the dried herbs and grated parmesan just before placing in the oven.

Bake the rolls for 30 minutes on the middle shelf, until they’re golden brown on top.

Let them cool for 20 minutes before serving.