In a large mixing bowl, whisk together flour, yeast, and salt. Gradually mix in lukewarm water and olive oil until a shaggy dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Transfer the kneaded dough to a greased bowl, cover it, and allow to rise in a warm spot for 1 to 1.5 hours.

While the dough rises, combine minced garlic and chopped rosemary in a small bowl.

Once dough has doubled, gently punch it down and roll it out into a rectangle about 12x18 inches.

Sprinkle the garlic-rosemary mixture over the rolled dough, press down lightly, then roll tightly into a log.

Slice the rolled dough into 12 equal pieces and place them cut side up in a greased muffin tin.

Cover with a damp cloth and let proof for 30-45 minutes until puffed up.

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

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

Bake in the preheated oven for 20-25 minutes until golden brown.

Once baked, cool in the tin for 5 minutes before transferring to a wire rack.