Mix the flour, semolina, yeast, salt, olive oil and water together in a bowl or stand mixer. Knead for ten minutes or mix with a dough hook for ten minutes on a low speed until the dough is coming off the sides of the bowl.

Oil a bowl with olive oil and leave the dough, covered with a damp tea towel or clingfilm, until doubled in size.

Prepare two baking trays with a silpat or parchment paper. Then, treating the dough carefully, cut it up into 25ml sections, weighing on a digital scale if you have one. Form a neat ball by tucking the dough underneath so that the 'seam' is underneath. Place the balls on the baking trays with a couple of centimetres gap (an inch) between each ball.

Then prod each artichoke into each ball of dough, pressing it down firmly.

Preheat the oven to 230ºc. Cover the balls and leave to proove for another half an hour.

Spray the oven with water. Bake the trays for 10 or 15 minutes until golden.

Brush with olive oil and sprinkle with rosemary salt.

Serve warm.