1-Let the 1.5 pounds of store-bought pizza dough come to room temperature in a lightly greased bowl for easier handling.

2-Using a bench scraper or sharp knife, cut the dough into 12 even slices, taking care not to overwork it to preserve air bubbles for a fluffy texture.

3-Pour 1 teaspoon of extra virgin olive oil into each muffin cup of a standard muffin pan to prevent sticking and enhance flavor.

4-Shape each dough piece into a rough ball and place it into the oiled muffin cups, then cover with a towel and let it rest near the oven.

5-Preheat your oven to 400 degrees Fahrenheit while the dough rests, allowing it to rise slightly for better texture.

6-Chop the 8 cloves of garlic and leaves from the 4 sprigs of fresh rosemary, then set them aside for the next step.

7-Heat the remaining 1/2 scant cup of extra virgin olive oil over medium heat until it sizzles when a drop of water is added.

8-Remove the oil from heat and stir in the chopped garlic and rosemary until the sizzling stops, creating a fragrant mixture.

9-Spoon a generous amount of the garlic-rosemary oil onto each dough ball in the muffin cups.

10-Use two fingers to gently create dimples in the dough, helping the toppings adhere and adding that classic focaccia look.

11-Sprinkle flaky salt to taste on top of each muffin.

12-Bake for 14 to 16 minutes, loosely covering with foil if the muffins brown too quickly to ensure even cooking.