Activate the Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy.

Mix Dry Ingredients: In a large mixing bowl, whisk together flour and salt.

Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture. Pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.

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

First Rise: Shape the dough into a ball, place it in an oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Prepare the Muffin Tin: Grease a 12-cup muffin tin with olive oil or line it with parchment paper.

Shape the Muffins: Punch down the dough, divide it into 12 equal pieces, and roll each into a ball. Place in the muffin tin.

Add Toppings: Combine olive oil, minced garlic, and chopped rosemary. Brush the mixture over the dough balls, then press down to create dimples.

Second Rise: Cover and let the dough rise for 20 minutes.

Preheat Oven: While dough rises, preheat oven to 375°F (190°C).

Add Final Toppings: Before baking, sprinkle with coarse sea salt, cracked black pepper, and optional toppings like Parmesan or chili flakes.

Bake: Bake for 18-20 minutes, or until golden brown.

Cool and Serve: Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.