In a mixing bowl, combine 1 ¼ teaspoons of active dry yeast, 1 teaspoon of honey, and 1 ¼ cups of warm water. Allow to sit for 5-10 minutes until frothy.

Gradually add 2 ½ cups of bread flour and 2 teaspoons of sea salt, stirring until a wet dough forms. Coat with 2 tablespoons of olive oil, cover with plastic wrap, and refrigerate overnight for at least 8 hours.

Preheat your oven to 450°F (232°C). Lightly flour your work surface and knead the dough for a minute to release air bubbles.

Divide the dough into 12 equal pieces, shape into balls, grease a muffin tin, and place the dough balls in each cup. Let rise uncovered for about 2 hours.

In a small saucepan over low heat, combine ⅓ cup of olive oil with 3 minced garlic cloves and ⅓ cup of minced rosemary. Stir gently until fragrant, about 3-4 minutes.

Remove from heat, let cool slightly while the dough continues to rise.

Once the dough has risen, dimple each muffin gently, drizzle rosemary and garlic oil over the top, and bake for approximately 20 minutes.

Brush tops with 2 tablespoons of melted butter and sprinkle with 2 tablespoons of finishing salt. Serve warm.