Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.

Mix Dry Ingredients: In a large bowl, whisk together flour and salt.

Combine Wet and Dry: Add the activated yeast and olive oil to the flour mixture. Stir to form a shaggy dough.

Knead the Dough: Transfer to a floured surface and knead for 5-7 minutes until smooth and elastic.

First Rise: Shape into a ball, place in an oiled bowl, cover, and let rise for about 1 hour.

Prepare Muffin Tin: Grease a muffin tin with olive oil or line it with parchment paper.

Shape the Muffins: Punch down the dough, divide into 12 portions, and shape into balls.

Add Toppings: Mix olive oil, garlic, and rosemary. Brush over muffins and create dimples.

Second Rise: Cover and let rise for 20 minutes.

Preheat Oven: Preheat to 375°F (190°C).

Final Toppings: Sprinkle tops with sea salt and additional toppings if desired.

Bake: Bake for 18-20 minutes until golden brown.

Cool and Serve: Let cool for 5 minutes in the tin, then transfer to a wire rack.