1. Activate the Yeast

In a large bowl, mix:

• ¾ cup warm water

• 1 tsp sugar

• 2¼ tsp instant yeast

Let it sit for 5 minutes until foamy.
📸 Visual cue: Bubbles forming, overhead shot.

2. Mix the Dough

Add to the yeast mixture:

• 2 cups flour

• 1 tsp salt

• ¼ cup olive oil

• Garlic + rosemary

Stir until sticky dough forms.
📸 Visual cue: Slow stir, zoom-in on texture.

3. Let It Rise

Cover and let rise 30–45 minutes until doubled.
📸 Time-lapse: Dough rising

4. Prep the Muffin Tin

Generously oil a 12-cup muffin tin.
Scoop dough into each cup.
📸 Dough being scooped in slow-mo

Let rest 10–15 mins for extra puff.

5. Top It Off

Drizzle each muffin with olive oil.
Sprinkle with flaky sea salt + more rosemary.
📸 Close-up: golden oil glistening on dough

6. Bake It Up

Bake at 375°F (190°C) for 18–20 minutes
until golden and crispy on the edges.
📸 Oven shot → reveal muffin pull-apart moment

7. Serve & Devour

Let cool 5 mins, then lift and serve warm.
Dip in olive oil, serve with soup, or snack solo.
📸 Money shot: muffin pulled apart, steam rising