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Proofing the yeast: In a small bowl, combine warm water, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
Mixing the dough: In a large mixing bowl, combine flour, salt, minced garlic, chopped rosemary, olive oil, and the activated yeast mixture. Knead until a smooth dough forms.
Rising the dough: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about an hour, or until doubled in size.
Dividing the dough: Once the dough has risen, punch it down and divide it into equal portions.
Shaping the muffins: Roll each portion into a ball and place them in a muffin tin lined with parchment paper.
Second rise: Cover the muffin tin with a kitchen towel and let the dough rise again for about 30 minutes.
Baking: Preheat the oven to 375°F (190°C). Brush the tops of the muffins with olive oil and sprinkle with sea salt and chopped rosemary. Bake for 20-25 minutes, or until golden brown.