1-Day One: Dough Preparation: In a large bowl, dissolve the active dry yeast and honey in warm water. Let it sit for 5-10 minutes until it becomes foamy, which activates the yeast. Stir in the flour and sea salt until a dough forms, then drizzle 2 tablespoons of olive oil over the dough and coat it gently. Cover tightly and refrigerate overnight for at least 8 hours until the dough doubles in size. This overnight step, as per the recipe’s key notes, develops a rich texture and flavor without much effort.

2-Day Two: Shaping, Proofing, and Baking: On the second day, drizzle the remaining 2 tablespoons of olive oil over the chilled dough and knead briefly to deflate it. Turn the dough onto a lightly oiled surface, shape it into a rough rectangle, and cut into 12 pieces. Place these pieces into an oiled muffin pan and cover, letting them rise at room temperature for about 2 hours.

While the dough rises, prepare the topping by heating ⅓ cup of extra-virgin olive oil in a pan over medium heat, then turn off the heat and add the minced rosemary and garlic. Swirl gently to cook briefly without burning. Preheat your oven to 450°F (230°C). Poke deep holes in the tops of the risen dough with oiled fingers and drizzle about 1 teaspoon of the rosemary garlic oil over each muffin. Bake for 20 minutes or until golden brown.

Once baked, brush the hot muffins with melted butter and sprinkle generously with finishing salt. Serve them warm for the best experience, as they’re most delicious on the same day. This approach ensures your focaccia muffins have that airy texture many love in homemade bread.