Start by dissolving the instant yeast and sugar in warm water. Let this mixture sit for about five minutes until it becomes frothy and bubbly. This step confirms your yeast is alive and ready to work its magic.

Combine flour and salt in your large bowl. Add the frothy yeast mixture along with olive oil. Mix everything together until a shaggy dough forms, then knead for eight to ten minutes until smooth.

Place your dough in an oiled bowl and cover with a damp towel. Let it rise in a warm spot for about one hour. The dough should double in size during this time.

Gently punch down the risen dough to release air bubbles. Divide into twelve equal portions and place each in a greased muffin cup. Press dimples into the surface with oiled fingertips for that classic focaccia look.

Sprinkle minced garlic and chopped rosemary evenly over each muffin. Add a pinch of sea salt to enhance the flavors. These toppings will create a beautiful, aromatic crust as they bake.

Cover the muffin tin and let rise for twenty to thirty minutes until puffy. Bake at 400°F for twenty to twenty-five minutes until golden brown. Drizzle with olive oil immediately after baking.