In a small bowl, mix the warm water and sugar. Sprinkle the instant yeast on top and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, whisk together the all-purpose flour and salt.

Pour the yeast mixture and olive oil into the flour mixture. Add the minced garlic and chopped rosemary. Stir until a dough forms.

Transfer to a lightly floured surface and knead for about 5-7 minutes or until the dough is smooth and elastic.

Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat your oven to 400°F (200°C). Once the dough has risen, punch it down and divide it into equal portions (about 8-10). Shape each piece into a muffin form and place it in a greased muffin tin.

Cover the muffin tin with a cloth and allow the muffins to rise for another 30 minutes.

Generously sprinkle flaky sea salt on top of each muffin. Bake in the preheated oven for 20 minutes, or until golden brown on top.

Remove from the oven and let cool slightly before digging in!