In a large mixing bowl, combine 2 cups of bread flour, 1 teaspoon of kosher salt, 1 packet of instant yeast, and 1 tablespoon of granulated sugar. Gradually add in 3/4 cup of warm water (between 100-110°F) along with 1 tablespoon of olive oil. Mix until a wet, shaggy dough forms, then let it rest for about 5 minutes to hydrate the flour.

Lightly coat the dough with another tablespoon of olive oil, ensuring it’s well covered. Cover the bowl with a clean kitchen towel or plastic wrap to retain warmth, allowing the dough to rest for 30 minutes.

After the initial resting period, stretch the dough gently in four directions—north, south, east, and west. Repeat this process every 30 minutes for a total of three resting sessions.

While the dough rests, line a baking sheet with parchment paper and lightly grease muffin rings with unsalted butter and a drizzle of olive oil.

Once the dough has risen, gently punch it down and divide it into six equal pieces, shaping each into a round ball. Place each ball of dough in the prepared muffin ring and let them rise for another 30-40 minutes.

Preheat your oven to 425°F. Use your fingers to gently make dimples all over each round, drizzle additional olive oil, and sprinkle flaky sea salt on top.

Bake for about 22 minutes until golden brown. Ensure they don’t over-bake.

Once baked, cool in their rings for about 5 minutes, then transfer to a wire rack.