In a small bowl, whisk together warm water, honey, and active dry yeast. Let stand for 5 to 10 minutes until foamy.

In a large mixing bowl, combine the flour and fine sea salt. Create a well in the center and pour in the yeast mixture along with 2 tablespoons of olive oil.

Mix the dough until it comes together, then knead on a lightly floured surface for 5 minutes or until smooth and elastic.

Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm, draft-free area for 1 hour or until doubled in size.

While dough rises, heat the remaining olive oil, minced garlic, and rosemary in a small saucepan over low heat for 2-3 minutes to infuse flavors. Remove from heat and cool.

Punch down the risen dough and divide it into 12 equal pieces. Shape each into a ball and place into a well-greased muffin tin.

Cover the muffin tin and let the dough rise for an additional 30 to 45 minutes until puffy.

Preheat oven to 400°F (200°C). Use your fingertips to press deep dimples into the top of each dough ball.

Drizzle the garlic-rosemary oil evenly over the muffins, ensuring it fills the dimples. Sprinkle with flaky sea salt.

Bake for 18 to 22 minutes or until the tops are golden brown and sound hollow when tapped.

Let cool in the tin for 5 minutes before transferring to a wire rack.