Start by mixing the instant yeast and honey in warm water. Let it sit for about 5 minutes until it bubbles up.

Combine the bubbly yeast mixture with flour, salt, and olive oil in a large bowl. Stir gently until a sticky dough forms.

Cover the bowl with a clean kitchen towel and place it in a warm area. Let the dough rise for 45-60 minutes or until it doubles in size.

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.

Scoop the dough into the muffin cups, filling them about ¾ full. Drizzle with olive oil and sprinkle with garlic, rosemary, and flaky sea salt.

Place the muffin tin in the oven and bake for 18-20 minutes, rotating halfway through.

Let the muffins cool slightly in the tin before transferring them to a wire rack.