1. Grease a 12-cup muffin tin with olive oil or line with paper liners and set aside.

2. In a large mixing bowl, combine the warm water, yeast, and granulated sugar. Whisk gently and let sit for 5–10 minutes, until the mixture looks foamy on top.

3. While the yeast activates, stir together the olive oil and minced garlic in a small bowl and let it sit to infuse.

4. Add the all-purpose flour and fine sea salt to the yeast mixture. Pour in most of the garlic olive oil, reserving about 1–2 tablespoons for brushing on top later.

5. Stir with a wooden spoon or spatula until the dough comes together and no dry pockets of flour remain. The dough should be soft and slightly sticky.

6. Lightly oil a clean bowl, transfer the dough into it, and turn once to coat it in oil. Cover the bowl with plastic wrap or a clean kitchen towel.

7. Let the dough rise in a warm, draft-free spot for 45–60 minutes, or until doubled in size and bubbly.

8. Once risen, gently deflate the dough with an oiled spoon or your hands. Divide the dough evenly among the 12 muffin cups.

9. Dip your fingertips in a little olive oil and gently press into the top of each dough portion to create small dimples, mimicking traditional focaccia.

10. Brush the tops with the reserved garlic olive oil.

11. Sprinkle the chopped fresh rosemary evenly over the muffins.

12. Top each muffin with shredded mozzarella and grated Parmesan cheese.

13. Finish with a light sprinkle of flaky sea salt over the tops.

14. Let the muffins rest in the pan for 15–20 minutes while you preheat the oven to 400°F (200°C).

15. Bake the muffins for 16–20 minutes, or until puffed, golden around the edges, and the cheese is melted and lightly browned.

16. Remove the pan from the oven and cool the muffins in the tin for 5 minutes.

17. Transfer the muffins to a wire rack to cool slightly before serving.

18. Serve warm with extra olive oil for dipping, or alongside soups, salads, or pasta dishes.