1-Using a bench scraper or sharp knife, cut the dough into 12 even slices without overworking it to keep those air bubbles intact.

2-Pour 1 teaspoon of olive oil into each cup of a standard muffin pan to prevent sticking and add flavor.

3-Shape each dough slice into a rough ball and place it into the oiled muffin pan. Cover with a towel and let it rest near the oven while preheating to 400 degrees Fahrenheit for better rising.

4-Chop the garlic and rosemary leaves, then set them aside for easy use. This step infuses the oil with aroma later on.

5-Heat the remaining olive oil over medium heat until it sizzles when you flick in water, then remove from heat and add the garlic and rosemary. Stir until the sizzling stops to create a flavorful topping.

6-Spoon a generous amount of the garlic-rosemary olive oil onto each dough ball and use two fingers to press dimples into the dough. This helps the herbs stick and adds that classic focaccia texture.

7-Bake for 14-16 minutes, loosely covering with foil if the muffins brown too quickly, for golden perfection.