In a small bowl, combine warm water with granulated sugar. Sprinkle active dry yeast over the surface, letting it sit for 5-10 minutes until foamy.

Stir in extra-virgin olive oil, fine sea salt, garlic powder, and dried Italian herbs until well combined.

Gradually add all-purpose flour, mixing until a soft dough forms. Adjust with more flour if overly wet.

Knead the dough for 5-7 minutes until smooth and elastic. Dust with flour if it feels too sticky.

Place the kneaded dough in a lightly oiled bowl, cover, and let it rise for 45-60 minutes until doubled in size.

Grease a 12-cup muffin tin with olive oil.

Punch down the risen dough, divide into 12 pieces, and shape each into a ball. Place in muffin cups.

Cover and let rise for another 20-25 minutes while preheating the oven to 375°F.

Drizzle olive oil over each muffin and dimple the tops. Sprinkle with flaky sea salt and Parmesan cheese if desired.

Bake for 18-22 minutes until golden brown and hollow sounding when tapped. Let cool before serving.