Preheat your oven to 400°F (200°C) and grease a muffin tin with olive oil or line it with muffin liners.
In a large mixing bowl, combine the flour, baking powder, salt, garlic powder, and chopped rosemary. Mix well.
In a separate bowl, mix the warm water and olive oil together. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Drizzle a little olive oil on top of each muffin and sprinkle with coarse sea salt.
Bake in the preheated oven for 15-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack. Garnish with fresh rosemary sprigs if desired.