In a large mixing bowl, combine warm water at 110°F (43°C) with instant or active dry yeast and honey. Stir gently to dissolve, then let the mixture sit for about 5 minutes, until it becomes foamy.

Add the all-purpose flour, salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Stir until a sticky dough forms, ensuring there are no dry flour pockets left.

Cover the mixing bowl with a clean kitchen towel and place it in a warm area. Allow the dough to rise for about 45 to 60 minutes, or until it has doubled in size.

Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with olive oil, ensuring the bases and sides are well coated to prevent sticking.

Once the dough has risen, gently punch it down to release excess air. Fill each muffin cup with the risen dough, aiming to fill them about three-quarters full.

Drizzle a little extra olive oil over the top of each muffin, then sprinkle with chopped rosemary, minced garlic, and flaky sea salt.

Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. Serve warm or at room temperature.