In a large mixing bowl, combine flour, yeast, and salt. Stir to mix.

Gradually add warm water and olive oil, stirring until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.

Preheat your oven to 375°F (190°C).

Grease a 12-cup muffin tin with olive oil or nonstick spray.

Once the dough has risen, punch it down and divide it into 12 equal portions.

Roll each portion into a ball and place it into the greased muffin cups.

Cover with a towel and let the dough rest for 20 minutes.

In a small bowl, mix garlic, rosemary, olive oil, salt, and black pepper.

Using your fingers, press dimples into each muffin dough ball.

Spoon the garlic-rosemary mixture evenly over each muffin.

Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and crisp.

Let them cool slightly before removing from the pan.

Enjoy warm or at room temperature!