In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, whisk together the flour and salt. Once the yeast mixture is bubbly and frothy, pour it in with the olive oil. Mix with a wooden spoon until a dough forms.

Turn the dough onto a lightly floured surface and knead for about 5 minutes, until it's smooth.

Place your dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size.

After the rise, punch the dough down to release any air. Fold in the minced garlic and rosemary until well incorporated.

Preheat your oven to 375°F (190°C). Grease your muffin tin with olive oil and fill each cup about ⅔ full with the dough. Sprinkle some sea salt on top.

Place the muffin tin in the oven and bake for 18-20 minutes, or until golden brown.

Let them cool for a few minutes before transferring them to a wire rack.