In a large mixing bowl, whisk together all-purpose flour, instant yeast, and salt until well combined. Gradually add warm water and olive oil, mixing until a shaggy dough forms.

Lightly flour a clean surface and turn the dough out onto it. Knead the dough for about 5–7 minutes until it becomes smooth and elastic.

Transfer the kneaded dough into a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl and let it rise in a warm area for 1 to 1.5 hours, or until it doubles in size.

In a small bowl, combine minced garlic, chopped fresh rosemary, and olive oil. Allow the mixture to sit for about 30 minutes.

Once the dough has risen, punch it down and divide it into 12 equal portions. Shape each portion into a smooth ball and place them in a greased muffin tin.

Gently press dimples into the tops of each muffin and brush them with the garlic rosemary oil mixture. Sprinkle with flaky sea salt.

Cover the muffin tin and let the muffins rise again for 30 to 45 minutes in a warm area.

Preheat your oven to 400°F (200°C) while the muffins are rising.

Once preheated, place the muffin tin in the oven and bake for 20 to 25 minutes, or until golden brown on top.

After baking, let the muffins rest in the tin for about 5 minutes before transferring them to a wire rack.