In a mixing bowl, combine active dry yeast, honey, and warm water (100-110°F) and allow it to sit for 5-10 minutes until foamy.

Gradually stir in bread flour and sea salt, mixing until a rough dough forms.

Transfer the dough onto a floured surface, knead for about 5 minutes, then coat it lightly with olive oil.

Place the dough in a lightly oiled bowl, cover it, and refrigerate overnight for enhanced flavor development.

The next day, retrieve your chilled dough, and gently deflate it on a floured surface.

Divide the dough into 12 equal pieces, shaping each into a round muffin.

Grease a muffin pan and place each dough ball into a muffin cup.

Cover with a clean kitchen towel and let them rise at room temperature for about 2 hours, until puffed and nearly doubled in size.

While the muffins are rising, heat 2 tablespoons of extra-virgin olive oil in a small skillet over medium heat.

Add minced garlic and finely chopped fresh rosemary, cooking for about 2-3 minutes until fragrant but not browned.

Preheat your oven to 450°F (232°C), ensuring it's hot enough for that perfect golden crust.

Gently dimple each risen muffin with your fingertips, creating small wells for the topping.

Spoon the garlic and rosemary mixture onto each muffin, distributing it evenly.

Bake for 20 minutes, or until the tops are golden brown and the muffins sound hollow when tapped lightly.

As soon as the muffins come out of the oven, brush each with melted butter for a rich finish.

Sprinkle with finishing salt (Fleur de Sel) to enhance the taste.

Let them cool for a few minutes in the pan before transferring them to a cooling rack.