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

In a small bowl, combine warm water, sugar, and yeast. Stir gently and wait 5–10 minutes until frothy.

In a large mixing bowl, whisk together flour and 1 teaspoon salt.

Pour the frothy yeast mixture and 3 tablespoons olive oil into the flour. Stir until a rough dough forms.

Fold in minced garlic and chopped rosemary evenly through the dough.

Divide the dough into the greased muffin tin, filling each cavity about halfway.

Cover the tin lightly and let the dough rise in a warm spot for about 30 minutes.

Sprinkle coarse sea salt over each muffin and brush tops lightly with olive oil.

Bake for 15–20 minutes until tops are golden brown and sound hollow when tapped.

Remove muffins from the oven and let cool in the tin for a few minutes before serving warm.