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

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

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

While the dough is rising, finely mince 2 cloves of garlic and chop 2 tablespoons of fresh rosemary.

Once risen, punch down the dough gently, turn it out onto a floured surface, and roll into a rectangle measuring 12x18 inches.

Sprinkle the garlic and rosemary mixture over the rolled-out dough and gently press it in.

Starting from a long edge, roll the dough into a log and cut into 12 equal pieces.

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

Cover the muffin tin with a towel and let the dough pieces proof in a warm place for 30-45 minutes.

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

Remove the towel, dimple the tops of each muffin, drizzle with olive oil, and sprinkle with flaky sea salt.

Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.

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