In a large mixing bowl, combine warm water, sugar, and yeast. Allow it to sit for about 5-10 minutes until foamy.
Once the yeast is activated, add flour, olive oil, salt, chopped rosemary, and minced garlic to the bowl. Stir until a shaggy dough forms.
Transfer the dough onto a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic.
Lightly oil a bowl and place the dough inside, covering it with a damp cloth. Allow it to rise in a warm place for 45 minutes.
Preheat your oven to 400°F (200°C). Grease a muffin tin and punch down the risen dough. Divide it into 12 equal pieces and shape them into balls.
Cover the muffin tin with a clean towel, letting the dough rise for an additional 15 minutes.
Using your fingers, gently press down in the center of each dough ball to create a small well. Drizzle a little olive oil into each well and sprinkle coarse sea salt on top.
Place the muffin tin in the preheated oven and bake for 15-20 minutes or until golden brown.
