1. In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy. This step always reminds me of my sister Ouma, who loved watching this bubbly transformation with wide-eyed wonder.
2. In a large mixing bowl, combine the flour and sea salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Mix until a dough begins to form, then add in the minced garlic and chopped rosemary. Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic. Mama Lou always said that the key to good bread was in the kneading, a therapeutic process she cherished.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. Preheat your oven to 400°F (200°C). Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased muffin tin.
6. Brush the tops with olive oil and sprinkle with coarse sea salt. Allow them to rest for another 10-15 minutes.
7. Bake in the preheated oven for 18-20 minutes or until the tops are golden brown. The aroma that fills your home at this point is simply irresistible!

Once baked, let them cool slightly before serving. These muffins are at their best when enjoyed warm, soaking up the flavors of any accompanying dishes.