In a large mixing bowl, combine active dry yeast, honey, and warm water. Let it sit for about 5-10 minutes until foamy.

Gradually add the bread flour and sea salt, mixing until just combined. Drizzle in olive oil, cover with plastic wrap, and refrigerate overnight for at least 8 hours.

The next day, let the dough rest at room temperature for 2 hours. Knead on a floured surface until smooth and divide into 12 pieces.

Place each piece in an oiled muffin tin, spacing them evenly for optimal rising.

Heat olive oil in a small pan over medium heat. Add minced garlic and rosemary; swirl for 1-2 minutes to infuse.

Remove from heat and let the flavors meld while the dough rises.

Preheat oven to 450°F (232°C). Poke deep holes in each muffin, drizzle with rosemary garlic oil, and bake for 20 minutes or until golden brown.

After baking, brush tops with melted butter and sprinkle with finishing salt. Let cool slightly before serving.