In a small bowl, combine 1 cup of warm water with 2 teaspoons of active dry yeast. Allow to sit for about 5 minutes until foamy.

In a large mixing bowl, add 2 tablespoons of olive oil and 1 teaspoon of salt to the yeast mixture. Stir in 3 cups of all-purpose flour gradually, mixing to form a sticky dough.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a towel, and let it rise in a warm spot for about 1 hour until doubled in size.

While waiting, mince 3-4 garlic cloves and chop 2 tablespoons of fresh rosemary. Mix with ¼ cup olive oil in a small bowl.

Punch down the risen dough, divide it into golf ball-sized portions, and shape into muffin rounds on a lined baking tray.

Cover shaped muffins loosely with a towel and let rise for another 30 minutes.

Preheat your oven to 400°F (200°C).

Create dimples in the tops of each muffin and brush with garlic and rosemary oil mixture. Bake for 15-20 minutes until golden brown.

Remove from the oven and cool on a wire rack for a few minutes before serving warm.