The day ahead

Cup of Yum
1. To a large bowl, add the tepid water and yeast. Mix with a fork for 2 minutes.
2. Add the flour and a good pinch of sea salt, mix with a fork until you can’t move it anymore. Next, using clean hands, bring it together as a ball of dough, adding more flour, if needed, to stop your hands and the dough from sticking.
3. Dust a work surface with flour, then knead the dough until silky and elastic, about 5 minutes. Shape into a rough ball, place in a lightly oiled bowl, cover with a clean damp kitchen towel, and proof in a warm place until doubled in size, 1 to 1 1/2 hours.
4. Meanwhile, tear the bread into a blender and blitz into crumbs. Rub two rimmed baking sheets with olive oil, then evenly scatter over the breadcrumbs.
5. Tear the top leafy half of the parsley into the blender. Peel and add the garlic, then blitz until fine. Squeeze in the lemon juice, add the cream cheese, blitz again until smooth, then season to perfection, tasting and tweaking.
6. Knock the air out of the dough by punching it with your fist, then divide it into two. One piece at a time, pull and stretch out on an oiled surface to 20-by-12 inches (50-by-30 cm). Spread over half the cream cheese mixture, leaving a 2-inch (5 cm) border along the longer side that’s farthest away from you. Now, take your time to roll up the dough, starting in front of you, so you end up with a long jelly roll shape.
7. With a sharp knife, cut each roll into 18 pieces, then place on the baking sheets, swirl-side up, arranging them fairly close together. Cover and proof in the fridge overnight. If making the same day, proof at room temperature until doubled, about 1 hour. At this point, the rolls can be frozen on the baking sheet, covered, for future use, and can be baked from frozen.
8. Preheat the oven to 425ºF (218°C).
9. Uncover and bake on the top rack until golden, 20 to 30 minutes. Drizzle with a little extra virgin olive oil, to serve.