Combine 2 teaspoons of instant yeast and 1 tablespoon of honey in 1 cup of warm water. Let it sit for 5 minutes until frothy.

Gradually add 3 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil. Stir until a sticky dough forms and let rise for 45-60 minutes.

Preheat oven to 375°F (190°C) and grease a muffin tin. Punch down risen dough and fill each muffin cup about three-quarters full.

Drizzle olive oil over each muffin top. Sprinkle with chopped rosemary and minced garlic, then add a pinch of flaky sea salt.

Bake for 18-20 minutes, until golden brown. A toothpick inserted should come out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.