In a small bowl, mix the warm water with sugar and instant yeast. Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, whisk together the flour and salt until well combined.

Once the yeast is frothy, add it to the bowl with the flour along with 2 tablespoons of olive oil. Stir until the mixture begins to form a dough.

Transfer the dough to a floured surface and knead it for about 5 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 30 minutes, or until it doubles in size.

Preheat your oven to 400°F (200°C). Generously grease a muffin tin with the remaining olive oil.

Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball and place it into each muffin cup.

Combine minced garlic and chopped rosemary in a small bowl. Sprinkle this mixture over each muffin, followed by a pinch of sea salt.

Cover the muffin tin and let the dough rise for another 15 minutes while your oven heats up.

Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until they are golden brown on top.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.