Step-by-Step Instructions

• In a large bowl, whisk together flour, instant yeast, and salt. Gradually incorporate lukewarm water and olive oil, stirring until a shaggy dough forms.
• Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
• Place the kneaded dough into a lightly oiled bowl, cover, and let it rise in a warm space for 1 to 1.5 hours or until doubled.
• While the dough rises, combine minced garlic and chopped rosemary in a small bowl. Set aside.
• Once doubled, gently punch the dough down. Roll it into a 12x18 inch rectangle.
• Sprinkle the garlic and rosemary mixture over the dough and gently press it in.
• Starting from one edge, roll the dough into a tight log.
• Cut the log into 12 equal pieces.
• Grease a muffin tin with olive oil and place one piece of dough in each cup.
• Cover the tin and let the dough proof in a warm place for 30-45 minutes.
• Preheat the oven to 400°F (200°C).
• Make dimples on each muffin, drizzle with olive oil, and sprinkle with flaky sea salt.
• Bake for 20-25 minutes until golden brown and cooked through.
• Allow muffins to cool in the tin for a few minutes before transferring to a wire rack.