Start by making the flatbread dough. Combine the flours, yeast and salt in a mixing bowl.Add the water and oil and combine. Once the dough comes together, turn out onto a floured board and knead for 6-8 minutes.
Place the dough in an oiled bowl, cover and proof until doubled in size.
Season the tomatoes with a generous pinch of sea salt flakes and place in a colander to drain for 20 minutes.
Preheat the oven to 200º C.Turn the dough out onto a floured board and roll into a long oval. Transfer to a lined baking sheet. Cover with a clean tea towel and set aside to proof for 20 minutes.
Combine the ricotta, lemon zest, olive oil, salt and pepper in a bowl. Spread evenly over the flatbread base.
Blot the tomatoes with kitchen paper to remove excess water. Lay the tomatoes on the ricotta and sprinkle with sumac.
Drizzle a little olive oil on top and bake for 30 – 35 minutes. The crust needs to be crisp and golden.Whisk together all the ingredients for the herb oil and drizzle over the flatbread. Serve warm.
Recipe reprinted with permission of Bibby’sKitchen@36.