In a large bowl, mix active dry yeast, honey, and warm water. Allow this mixture to sit until foamy, about 5-10 minutes. Then, add the bread flour and sea salt; stir until a rough dough forms. Coat with olive oil, cover, and refrigerate overnight for at least 8 hours.

On Day 2, remove the dough from the fridge and drizzle with a bit more olive oil. Lightly knead it and divide into twelve equal pieces. Place the pieces into a greased muffin pan, cover, and let rise for about 2 hours until they’re beautifully puffed.

In a small pan, heat extra-virgin olive oil and add the minced rosemary and garlic. Cook for just a minute until fragrant, then remove from heat.

Preheat your oven to 450°F (232°C). Once the dough has risen, poke deep holes into the tops of the muffins with your fingers. Drizzle the rosemary garlic oil over each one, ensuring they are generously coated. Bake for 20 minutes until golden brown.

Once these muffins are out of the oven, brush them with melted butter and sprinkle with finishing salt.