In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of yeast, 1 teaspoon of sugar, and 1 teaspoon of salt, ensuring to break any lumps and evenly distribute the yeast.

Create a well in the center of your dry mixture and pour in 3/4 cup of warm water and 2 tablespoons of olive oil. Mix until a sticky dough begins to form.

Fold in 2 cloves of minced garlic and 2 tablespoons of chopped rosemary into the dough. Mix gently until evenly distributed.

Cover the bowl with a damp cloth and set in a warm spot for about 30 minutes or until the dough has doubled in size.

Preheat your oven to 375°F (190°C). Place a small oven-safe dish filled with water on the bottom rack to create steam.

Grease a muffin pan and fill each muffin cup with dough, ensuring they are about 2/3 full.

Drizzle more olive oil over the tops and sprinkle coarse sea salt on top.

Bake in the preheated oven for about 20 minutes or until the tops are golden brown.

Remove from the oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.