Activate the Yeast: Combine 1 cup of lukewarm water with 2 teaspoons of granulated sugar and 2 teaspoons of active dry yeast in a mixing bowl. Let it sit for 5-10 minutes until frothy.

Mix Dry Ingredients: Whisk together 3 cups of all-purpose flour and 1 teaspoon of salt in a large bowl.

Combine Ingredients: Form a well in the center of the flour mixture, pour in the yeast mixture and 2 tablespoons of olive oil, and stir until a shaggy dough forms.

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

First Rise: Place the dough in an oiled bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour.

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

Shape Muffins: Punch down the risen dough, divide into 12 equal pieces, and roll each into a ball, placing them in prepared muffin cups.

Add Toppings: Mix 3 tablespoons of olive oil with 3 cloves of minced garlic and 2 tablespoons of chopped rosemary. Brush over the dough balls and create dimples.

Second Rise: Cover the muffin tin lightly with a towel and let rise for another 20 minutes.

Preheat Oven: Preheat your oven to 375°F (190°C).

Final Toppings: Sprinkle the tops of the muffins with coarse sea salt and pepper, and add grated cheese if desired.

Bake: Place the muffin tin in the oven and bake for 18-20 minutes until golden brown.

Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack.