In a large bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.

Add the all-purpose flour, salt, and olive oil to the yeast mixture. Stir until the ingredients are combined and form a sticky dough.

On a floured surface, knead the dough for about 5-7 minutes, or until it’s smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

In a small bowl, mix the minced garlic and chopped rosemary together.

After the dough has risen, punch it down and roll it into small balls (about the size of a golf ball). Dip each ball into the garlic and rosemary mixture, coating each one well.

Place the coated dough balls into a greased bundt pan or a round cake pan. Stack them closely to allow for more pull-apart action.

Cover the pan with a towel and let it rise again for 30 minutes.

While the dough is rising, preheat your oven to 350°F (175°C).

After the second rise, place the pan in the oven and bake for 25-30 minutes, or until the top is golden brown.

Let the bread cool for about 10 minutes before transferring it to a serving dish. Enjoy warm!