In a mixing bowl, combine active dry yeast, honey, and warm water. Stir gently and let it sit for 5–10 minutes until foamy.

Add bread flour and sea salt into the bowl. Mix with a wooden spoon until a rough dough forms. Drizzle in extra-virgin olive oil to coat the dough.

Cover the bowl tightly and refrigerate overnight or at room temperature for about 4 hours until doubled in size.

Deflate the dough on a floured surface, divide into 12 pieces, and shape them into balls. Place in a greased muffin tin.

Cover the muffin tin with a towel and let rise for 2 hours at room temperature.

In a skillet, heat olive oil over low heat, add minced garlic and rosemary, cooking for 3-5 minutes until aromatic.

Preheat your oven to 450°F (232°C).

Poke holes in the tops of the dough balls, drizzle with garlic-rosemary oil, and bake for about 20 minutes until golden brown.

Brush muffins with melted butter and sprinkle with finishing salt before serving warm.