In a large mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Slowly stir in 1 cup of lukewarm water (105-115°F) and 2 tablespoons of olive oil until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a towel, and let it rise in a warm area for 1 to 1.5 hours.

In a small bowl, mix together 4 cloves of minced garlic and 2 tablespoons of chopped fresh rosemary for flavor infusion.

Once the dough has risen, punch it down and roll it out to 1 inch thick. Sprinkle the garlic and rosemary mixture evenly, then roll into a log and cut into 12 pieces.

Grease a muffin tin with olive oil, place each dough piece in a cup, and let rise for another 30-45 minutes.

Preheat the oven to 400°F (200°C). Create dimples on the muffins’ tops, drizzle with olive oil, sprinkle with flaky sea salt, and bake for 20-25 minutes until golden brown.

Allow the muffins to cool slightly in the tin for about 5 minutes before transferring to a wire rack.