In a mixing bowl, combine 2 ¼ teaspoons of instant yeast and 1 tablespoon of honey with 1 cup of warm water (110°F/43°C). Let it sit for about 5 minutes until foamy.

Gradually stir in 3 cups of all-purpose flour, 1 teaspoon of salt, and ¼ cup of olive oil to form a sticky dough.

Cover the bowl and let the dough rise in a warm place for 45-60 minutes until doubled in size.

Preheat your oven to 375°F (190°C). Grease muffin tin with olive oil.

Spoon the risen dough into muffin cups, filling ¾ full. Drizzle olive oil and sprinkle with rosemary, garlic, and sea salt.

Bake for 18-20 minutes until golden brown and a toothpick comes out clean.

Cool muffins for 5 minutes, then transfer to a wire rack to cool further. Serve warm.