In a large mixing bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of yeast, and 1 ¼ teaspoons of salt until well combined. Gradually add 1 cup of lukewarm water and ¼ cup of olive oil, stirring until a shaggy dough forms.

Turn the shaggy dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.

While the dough rises, combine 2 cloves of minced garlic and 2 tablespoons of chopped fresh rosemary in a small bowl.

Once the dough has doubled, punch it down and roll it into a 12x18 inch rectangle.

Sprinkle the garlic and rosemary mixture evenly over the dough and press it into the surface.

Tightly roll the dough into a log from a long edge and pinch the seams to seal.

Cut the rolled log into 12 equal pieces.

Grease a 12-cup muffin tin with olive oil and place one dough piece in each cup.

Cover the muffin tin and let it proof for 30-45 minutes.

Preheat your oven to 400°F (200°C).

Dimple the tops of each muffin with your fingers.

Drizzle with olive oil and sprinkle with flaky sea salt.

Bake for 20-25 minutes until golden brown and cooked through.

Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

Serve warm or at room temperature.