In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 packet of instant yeast, and 1 teaspoon of salt until combined. Gradually pour in 1 cup of lukewarm water (105-115°F) and 2 tablespoons of olive oil, mixing with a sturdy spoon until a shaggy dough forms.

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

Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm spot for 1-1.5 hours or until it has doubled in size.

While the dough rises, prepare your flavor mixture by combining 4 cloves of minced garlic and 2 tablespoons of chopped fresh rosemary in a small bowl.

Once the dough has risen, gently punch it down, turn it out onto a floured surface, and roll it into a rectangular shape, approximately 12x18 inches.

Starting at one shorter end, tightly roll the rectangle into a log shape and cut into 12 equal pieces.

Grease a standard muffin tin and place the dough pieces gently into each muffin cup. Cover and let them proof for 30-45 minutes.

Preheat your oven to 400°F (200°C).

Once the muffins have proofed, dimple the tops, drizzle with olive oil, sprinkle with flaky sea salt, and bake for 20-25 minutes.

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