1. Preheat your oven to 375°F and grease a muffin tin with olive oil.
2. In a small bowl, dissolve the sugar and yeast in the warm water. Let it sit for about 5 minutes until frothy.
3. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
4. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 45 minutes or until doubled in size.
6. Once risen, gently deflate the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in the muffin tin.
7. Press each dough ball gently to flatten slightly. Top each with a drizzle of olive oil, a sprinkle of chopped rosemary, minced garlic, and a pinch of sea salt.
8. Bake for 18-20 minutes, or until golden brown. Let them cool slightly before serving.

It might remind you of a Sunday morning spent watching my grandmother roll out her tortillas. There’s a meditative quality to kneading and shaping dough that connects you with generations of cooks before you.