In a large mixing bowl, combine all-purpose flour, instant yeast, and salt. Pour in lukewarm water and olive oil, stirring with a wooden spoon until a shaggy dough forms.

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

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

Mince the garlic and chop the fresh rosemary. Mix these aromatic ingredients together.

Once the dough has risen, gently punch it down and roll it into a rectangle about ½ inch thick. Sprinkle the garlic and rosemary mixture evenly over the dough.

Roll the dough tightly into a log, pinching the seam to seal, and cut into 12 equal pieces.

Grease a muffin tin generously and place the cut pieces into the muffin cups. Cover and let them proof for 30-45 minutes.

Preheat your oven to 400°F. Dimple the tops of each muffin, drizzle with olive oil, and sprinkle with flaky sea salt. Bake for 20-25 minutes until golden brown.