In a small bowl, combine warm water with sugar and active dry yeast. Let it sit for 5 minutes until frothy.

In a large bowl, whisk together all-purpose flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.

Transfer dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.

Fold in minced garlic cloves and chopped rosemary, ensuring even distribution.

Place dough in a lightly oiled bowl, cover, and let it rise in a warm area for 1 hour.

Preheat oven to 375°F (190°C). Punch down the risen dough, divide into muffin-sized portions, and place in a greased muffin tin.

Cover and let the muffins rise for another 30 minutes.

Bake for 20–25 minutes or until golden brown on top.