Activate the yeast: In a small bowl, combine the warm water, yeast, and sugar. Allow it to sit for 5 to 10 minutes until it becomes frothy and bubbly.

Prepare the dough: In a large mixing bowl, add the flour, salt, black pepper, minced garlic, chopped rosemary, the activated yeast mixture, and 2 tablespoons of olive oil. Stir until a dough begins to come together.

Knead the dough: Transfer the mixture to a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.

Let it rise: Place the dough into a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.

Form the muffins: After the dough has risen, divide it into 12 equal pieces. Roll each piece into a ball and place them into a greased muffin tin.

Rise again: Cover the muffin tin and let the dough rest for another 30 minutes to rise further.

Bake the muffins: Preheat your oven to 375°F (190°C). Brush the tops of the dough with olive oil and sprinkle with extra rosemary, flaky sea salt, and Parmesan cheese if using. Bake for 20 to 25 minutes, or until the tops are golden brown.

Cool and enjoy: Allow the muffins to cool slightly before removing them from the tin and serving warm or at room temperature.