Step 1: Activate the Yeast 

Combine the warm water, sugar, and yeast in a small bowl. Stir and allow it to sit for about 5-10 minutes until frothy. This step ensures your yeast is alive and ready to bake.

Step 2: Make the Dough 

• While the yeast activates, combine the flour and salt in a large mixing bowl. 
• Once the yeast mixture is ready, pour it into the flour along with 2 tablespoons of olive oil. Mix to combine, then knead the dough for about 8–10 minutes until smooth and elastic. You can do this by hand or using a stand mixer with a dough hook. 
• Grease the bowl lightly with olive oil, place the dough inside, and cover it with a clean kitchen towel. Leave it in a warm spot to rise for about 1 hour, or until it doubles in size.

Step 3: Prep the Muffin Tin 

While the dough rises, grease a standard 12-cup muffin tin generously with olive oil. This ensures the muffins develop a crispy crust on the outside.

Step 4: Shape the Muffins 

Once the dough has doubled in size, punch it down gently to release any air bubbles. Divide the dough into 12 equal portions and shape each into a small ball. Place one ball in each muffin cup, pressing slightly to fill the edges. 

Step 5: Add the Toppings 

Drizzle each muffin with olive oil, then sprinkle evenly with the minced garlic and chopped rosemary. For added flair, add a pinch of sea salt flakes to the top of each muffin. 

Step 6: Second Rise 

Cover the muffin tin loosely with the kitchen towel and allow the dough to rise again for about 20-30 minutes. This step helps the muffins become soft and airy on the inside.

Step 7: Bake 

Preheat your oven to 375°F (190°C). Bake the muffins for 18–22 minutes, or until golden brown and the tops are slightly crispy.

Step 8: Cool 

Remove the muffins from the tin immediately after baking to keep them from becoming soggy. Allow the muffins to cool on a wire rack for at least 10 minutes before serving.