In a mixing bowl, combine 3/4 cup of warm water with 2 teaspoons of yeast. Allow the mixture to sit for about 5 minutes or until it becomes frothy and bubbly.

Add 1/4 cup of olive oil and 1 teaspoon of salt to the yeast mixture and mix. Gradually incorporate 2 cups of flour, stirring until a sticky dough forms.

Transfer the sticky dough onto a floured surface and knead it for 5 to 7 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour.

Combine 3 minced garlic cloves and 2 tablespoons of chopped fresh rosemary with a splash of olive oil in a small bowl.

After the dough has risen, punch it down gently. Divide it into equal portions, shaping each piece into a muffin form.

Cover the tray with a clean cloth and let the muffins rise again for another 30 minutes.

Preheat your oven to 400°F (200°C) as the muffins rise.

Create dimples in the surface of each muffin and brush the oil mixture generously over the top.

Bake the Garlic Rosemary Focaccia Muffins for 15 to 20 minutes until golden brown.

Remove the muffins from the oven and let them cool on a wire rack for a few minutes.