In a large mixing bowl, combine the yeast and honey in warm water (110°F/43°C) and allow it to sit for about 5 minutes until it becomes foamy. Then, stir in the all-purpose flour, salt, and olive oil until a sticky dough forms. Cover the bowl with a kitchen towel and let it rise in a warm place for 45-60 minutes, or until the dough has doubled in size.

Preheat your oven to 375°F (190°C) and generously grease a muffin tin with olive oil. Once the dough has risen, gently punch it down and divide it into the muffin cups, filling each about ¾ full. Drizzle a little more olive oil on top of each muffin, then sprinkle with fresh rosemary, minced garlic, and sea salt for added flavor.

Place the muffin tin in the preheated oven and bake the Easy Garlic Rosemary Focaccia Muffins for 18-20 minutes. Keep an eye on them, and when the tops are a beautiful golden brown and slightly crisp, they are done. To ensure even baking, rotate the muffin tin halfway through the cooking time.

Once baked, remove the muffin tin from the oven and let it cool for a few minutes before transferring the muffins to a wire rack. Allow them to cool slightly and serve warm or at room temperature.