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

In a separate bowl, whisk together bread flour and sea salt. Gradually add the yeast mixture to the flour while mixing until a rough dough forms.

Coat the dough with extra-virgin olive oil, cover with plastic wrap, and refrigerate overnight for at least 8 hours.

Remove the dough from the fridge and let sit at room temperature for about 30 minutes.

Drizzle olive oil on the work surface, turn out the dough, and gently deflate it.

Divide the dough into 12 equal pieces, shaping each into a ball. Place in a greased muffin pan and cover with a towel.

Let the dough rise at room temperature for about 2 hours until puffy.

In a small saucepan, heat extra-virgin olive oil over low heat.

Add minced garlic and chopped rosemary, swirling for about 1 minute.

Remove from heat and let cool.

Preheat the oven to 450°F (230°C).

Poke holes in each muffin and drizzle the rosemary garlic oil over them.

Bake for about 20 minutes until golden brown.

Brush the tops with melted butter immediately after baking.

If desired, sprinkle with finishing salt.

Serve warm.