Mix the active dry yeast, honey, and warm water in a bowl and let sit for 5-10 minutes until foamy.

Stir in the bread flour and sea salt until a rough dough forms.

Lightly coat the dough with extra-virgin olive oil, cover the bowl, and refrigerate overnight for at least 8 hours, or let rise at room temperature for about 4 hours.

Drizzle additional olive oil on the dough, knead gently, shape into rounds, and place in a greased muffin tin. Cover and let them rise for 2 hours.

In a small pan, heat olive oil over low heat, add the minced garlic and fresh rosemary, and let steep.

Preheat oven to 450°F (232°C), make dimples in the dough, drizzle with rosemary-garlic oil, and bake for 20 minutes.

Brush the tops with melted butter while warm and sprinkle with finishing salt.