1. In a large bowl, stir together the warm water and granulated sugar, then sprinkle the active dry yeast over the top. Let sit for 5–10 minutes, until foamy.

2. Add 2 tablespoons olive oil, fine sea salt, garlic powder, and dried Italian herbs or rosemary to the yeast mixture and stir to combine.

3. Gradually add the all-purpose flour, mixing with a wooden spoon or dough hook until a soft, slightly sticky dough forms that pulls away from the sides of the bowl.

4. Knead the dough on a lightly floured surface or with a stand mixer for 5–7 minutes, until smooth, stretchy, and elastic, adding just a little extra flour if needed.

5. Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place until doubled in size, about 45–60 minutes.

6. Generously grease a 12-cup muffin pan with olive oil. Punch down the risen dough, divide it into 12 equal pieces, shape each into a loose ball, and place into the prepared muffin cups.

7. Cover the pan lightly and let the dough rise again until puffed, about 20–25 minutes. Meanwhile, preheat the oven to 375°F (190°C).

8. Drizzle the tops of the muffins with a little more olive oil and use your fingertips to gently dimple the surface. Sprinkle with grated Parmesan (if using) and flaky sea salt.

9. Bake for 18–22 minutes, or until the muffins are lightly golden, the edges look set, and they sound hollow when tapped.

10. Cool in the pan for 5 minutes, then run a small knife around each muffin to loosen and lift out. Serve warm or at room temperature.