In a large mixing bowl, combine 1 cup of warm water with 2 teaspoons of active dry yeast. Allow to sit for 5-10 minutes until frothy.

Gradually add 3 cups of all-purpose flour, 2 tablespoons of minced garlic, 2 tablespoons of olive oil, 1 teaspoon of salt, and 2 tablespoons of chopped rosemary. Mix until a dough forms.

Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Shape into a ball.

Place the kneaded dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.

Punch down the dough to release air, divide into 12 portions, and shape into muffins. Place on a parchment-lined baking tray.

Cover muffins and let rise in a warm area for 30-45 minutes until puffed up.

Preheat your oven to 375°F. Bake muffins for 20-25 minutes until golden brown and hollow sounding when tapped on the bottom.

Remove from oven and let cool on the tray for 5 minutes, then transfer to a wire rack. Best enjoyed warm.