In a large mixing bowl, combine warm water (105-110°F), sugar, and active dry yeast. Let stand for 5-10 minutes until foamy.

Add flour, salt, and ⅓ cup olive oil to the yeast mixture. Stir until a sticky, wet dough forms.

Cover bowl with plastic wrap and let rise in a warm place for 1-2 hours until doubled in size.

Meanwhile, wrap garlic cloves in foil with olive oil and roast at 375°F for 25-30 minutes until soft and golden.

Preheat oven to 400°F. Generously grease a 12-cup muffin tin with olive oil.

Gently deflate dough and divide evenly among muffin cups, filling each two-thirds full.

Let rest for 15-20 minutes. Use fingertips to press deep dimples into each muffin top.

Brush tops generously with olive oil. Press roasted garlic and rosemary into each muffin, then sprinkle with flaky sea salt.

Bake for 18-22 minutes until golden brown and crispy on edges.

Remove from oven and drizzle with additional olive oil while hot. Cool in pan 5 minutes before transferring to wire rack.