In a small bowl, combine the warm water (105°F to 110°F), sugar, and yeast. Let this sit for 5 minutes until foamy—this bloom activates the yeast and ensures good lift. While the yeast activates, in a separate medium bowl, whisk together the flour, salt, garlic powder, and dried rosemary (crush the rosemary between your fingers as you add it to release its essential oils for better flavor). Having both components ready means you can work quickly once you combine them.

Pour the foamy yeast mixture into the dry ingredients, then add the egg and 4 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms, then transfer to a lightly floured surface and knead for 3 to 5 minutes until the dough becomes smooth and elastic. The kneading develops gluten, which gives the muffins their characteristic tender crumb—you don't need a perfectly smooth dough, just one that holds together well.

Preheat your oven to 375°F. While it heats, generously grease a 12-cup muffin tin with olive oil. Divide the dough from Step 2 into 12 equal portions and roll each into a ball, then place one ball into each muffin cup, pressing it down slightly so it fills the bottom. Cover the tin loosely with plastic wrap or a damp kitchen towel and let rise for 15 to 20 minutes at room temperature—the dough should puff up and become noticeably lighter, but won't double since these are quick-rising muffins.

Once the dough has risen and the oven is preheated, brush or drizzle the top of each muffin with extra virgin olive oil—this creates the beautiful golden crust. Sprinkle generously with flaky sea salt (Maldon salt gives the best texture and crunch) and top each muffin with a small sprig of fresh rosemary. I find that the combination of fresh rosemary on top with the dried rosemary baked into the dough creates wonderful depth of flavor. Bake at 375°F for 15 to 20 minutes until the muffins are golden brown and sound hollow when tapped on the bottom.

Remove the muffin tin from the oven and let the focaccia muffins cool in the pan for 5 minutes—this allows them to set slightly so they release cleanly without crumbling. Run a thin knife around the edges of each muffin if needed, then turn them out onto a wire rack or serve them directly from the pan. These are best enjoyed warm or at room temperature, with their crispy, salty, herbaceous tops still fragrant from the oven.