Combine the flour, yeast and salt in a large bowl. Add the water and 1 tablespoon of the oil and stir until combined. Turn the dough out onto a lightly floured board. Use floured hands to knead lightly until dough is smooth and doesn’t stick anymore. Place the dough in a clean, greased large bowl. Cover with a clean tea towel and set aside for 1 hour or until doubled in size.
Meanwhile, to make the artichoke dip, squeeze artichokes to remove excess liquid. Process artichokes, parmesan, parsley and pine nuts in a food processor until coarsely chopped. With the motor running, gradually add the oil until combined.
Preheat oven to 235C (215C fan-forced). Grease a large oven tray. Punch down dough. Use oiled hands to spread dough over prepared tray to a 32cm x 28cm rectangle. Brush with remaining oil and sprinkle with rosemary and sea salt flakes. Bake for 15 mins or until golden and base is crisp. Serve immediately with artichoke dip.