In a large mixing bowl, whisk together flour, yeast, and salt. Gradually pour in lukewarm water and olive oil, stirring to form a shaggy dough.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover, and let it rise in a warm spot for about 1 to 1.5 hours.

Combine minced garlic and chopped rosemary in a small bowl.

After rising, punch down the dough and roll it into a rectangle.

Sprinkle the garlic and rosemary mixture over the dough, pressing gently into the surface.

Roll the dough into a tight log and cut into 12 equal pieces.

Grease a muffin tin with olive oil and place one piece of dough in each cup.

Cover the muffin tin and let the dough proof for 30-45 minutes.

Preheat your oven to 400°F (200°C).

Dimple the tops of the muffins and drizzle with olive oil and sprinkle with flaky sea salt.

Bake for 20-25 minutes until golden brown.

Cool for a few minutes before transferring to a wire rack.