In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.

Whisk together flour and salt in another bowl.

Gradually add the flour mixture to the yeast mixture. Mix in olive oil, minced garlic, and chopped rosemary until sticky dough forms.

Knead dough on a floured surface for 5–7 minutes until smooth and elastic.

Place dough in greased bowl, cover, and let rise 1–1.5 hours until doubled.

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

Divide dough into 12 portions, shape into balls, and place in muffin tin. Flatten slightly.

Cover and let rise 20–30 minutes until puffy.

Drizzle olive oil, sprinkle sea salt, and top with rosemary leaves.

Bake 18–22 minutes until golden brown. Cool slightly on wire rack before serving.