In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt, stirring gently.

Gradually add lukewarm water (between 105-115°F) and olive oil, mixing until a shaggy dough forms.

Turn your dough out onto a floured surface, knead for about 5-7 minutes until smooth and elastic.

Transfer the kneaded dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours.

In a small bowl, blend the minced garlic with chopped fresh rosemary, creating a fragrant paste.

After the dough has risen, gently punch it down, turn it out onto a floured surface, and roll it into a rectangle.

Spread the garlic-rosemary mixture evenly over the rolled-out dough.

Starting from one long side, roll the dough tightly into a log and cut it into 12 equal pieces.

Grease a muffin tin generously with olive oil, place a piece of dough into each cup, and let them proof for 30 to 45 minutes.

Preheat the oven to 400°F (200°C).

After the second rise, gently dimple the tops of each muffin, drizzle with olive oil, and sprinkle with flaky sea salt.

Bake for 20-25 minutes, or until the tops are golden brown.

Let the muffins cool for a few minutes, then transfer them to a wire rack.