In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy.

Add flour, fine sea salt, and 2 tablespoons of olive oil. Mix until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.

Place dough in an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.

Generously grease a 12-cup muffin tin with the remaining olive oil.

Punch down the dough, divide into 12 equal pieces, roll into balls, and place one in each muffin cup.

Cover loosely and let rise for another 30-45 minutes until puffy.

Preheat oven to 400°F (200°C). Oil your fingertips and press deeply into each dough ball to create dimples.

Bake for 15-18 minutes until deeply golden brown and crisp.

While baking, melt butter in a saucepan, add minced garlic, and cook for 1 minute until fragrant. Remove from heat and stir in fresh herbs.

Immediately brush the hot muffins with the garlic herb butter, sprinkle with flaky sea salt, cool slightly, and serve warm.