About 18 hours ahead of time, combine the flour, salt, and yeast in a large bowl. Stir until well mixed. Add the water, starting with 1.5 cups, and add a little more at a time until the flour forms a cohesive, wet ball. There should be no dry flour left in the bottom of the bowl. The total amount of water needed will vary, but should be between 1.5 and 2 cups.

Cover loosely with plastic wrap and let sit at room temperature for 16-18 hours to ferment.

After 16-18 hours, the dough will look like a large, bubbly mass. Sprinkle with enough flour to be able to scrape it out of the bowl without it sticking to your hands. Place dough on a well floured surface. Cut the dough into twelve pieces. Shape each piece into a small ball. The dough will be quite wet, floppy, and sticky, so sprinkle liberally with flour as you work.

Spray a baking sheet with nonstick spray. Place the rolls on the prepared sheet pan. Brush the top of each lightly with olive oil. Sprinkle the Italian seasoning over top. Let rise for 30 minutes to one hour, until doubled in size.

While the rolls are still rising, preheat the oven to 425 degrees. Once it is fully preheated, place the rolls in the oven and bake until the surface is a light golden brown (about 25 minutes). Serve warm.