Golden, fluffy focaccia baked in muffin tins, infused with rosemary, thyme, sea salt, and olive oil for the perfect savory bite-sized bread rolls.

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In a large bowl, combine flour, sugar, salt, and instant yeast. Mix well.
Add warm water and 2 tablespoons olive oil. Stir until a sticky dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
Grease a 6-cup muffin tin with olive oil. Punch down the dough and divide evenly into the muffin cups.
Press your fingers gently into each dough ball to dimple the tops. Drizzle with more olive oil, sprinkle dried herbs, flaky sea salt, and place a small rosemary sprig on top.
Let rest for 15–20 minutes while preheating the oven to 375°F (190°C).
Bake for 18–22 minutes or until golden brown. Cool slightly before serving.