In a large mixing bowl, dissolve the yeast and honey in warm water. Let the mixture sit for 5 minutes, or until it becomes foamy.

Add the flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough forms. Cover the bowl with a kitchen towel and let the dough rise in a warm place for 45–60 minutes, or until doubled in size.

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil.

Once the dough has risen, spoon it evenly into the greased muffin cups, filling each about ¾ full.

Drizzle a generous amount of olive oil over the tops of the muffins. Sprinkle with chopped rosemary, minced garlic, and flaky sea salt.

Bake for 18–20 minutes, or until the tops are golden brown and the edges are crisp. Rotate the pan halfway through baking for even cooking.

Remove the muffins from the oven and let them cool slightly in the tin before transferring them to a wire rack. Serve warm or at room temperature.

Enjoy plain or with dips like olive oil and balsamic vinegar. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.