Activate the Yeast:

Bloom the Yeast:

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture is frothy.

Make the Dough:

Mix the Ingredients:

In a large bowl, combine the flour, salt, garlic powder, and fresh rosemary.

Gradually add the activated yeast mixture and olive oil to the dry ingredients. Stir until a shaggy dough forms.

Knead the Dough:

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

Prepare the Muffins:

Shape the Dough:

Lightly grease a 12-cup muffin tin with olive oil. Divide the dough into 12 equal pieces and shape them into balls. Place one ball in each muffin cup.

Add Flavor:

Gently press your fingers into the top of each dough ball to create dimples. Drizzle each with a little olive oil and sprinkle with minced garlic, fresh rosemary, and flaky sea salt.

Second Rise:

Cover the muffin tin loosely and let the dough rise again for 20-30 minutes.

Bake the Focaccia Muffins:

Bake:

Preheat the oven to 400°F (200°C). Bake the muffins for 18-20 minutes, or until golden brown on top.

Cool and Serve:

Allow the muffins to cool slightly, then remove them from the tin. Drizzle with a little extra olive oil and garnish with additional rosemary if desired.