Method

• 1.
  Preheat the oven to 140°C. Grease 2 large oven trays and line with baking paper.
• 2.
  For the slow-roasted tomatoes, place herbs, cumin, sugar, vinegar and oil in a bowl. Season to taste and stir to combine.
• 3.
  Place the tomato in a large bowl, add one-quarter of the herb sauce, season to taste and toss well to combine. Place tomato, cut-side up, on both of the prepared trays. Drizzle over any of the remaining marinade. Roast for 1 hour- 1 hour 15 minutes until tomato is roasted and semi-dried but still with some moisture. Meanwhile, add chilli to the remaining herb sauce and stir to combine. Set aside.
• 4.
  Increase oven temperature to 240°C. Grease 2 large oven trays and line with baking paper.
• 5.
  To make the dough, place the yeast sugar and 330ml warm water in a jug and stir to combine. Stand for 8-10 minutes until mixture begins to froth. Place the flour and 1 tsp fine salt in the bowl of a stand mixer with the dough hook. On medium speed, gradually add in the yeast mixture and knead for 8 minutes or until smooth and elastic. Cover with a tea towel and stand in a warm place for 30 minutes or until doubled in size.
• 6.
  Turn dough out onto a lightly floured work surface and divide the dough into 4. Working with 1 portion at a time, roll out to a rough 14cm x 35cm long oval shape. Place on prepared trays and repeat with remaining dough. Cover with a tea towel and stand in a warm place for 15 minutes.
• 7.
  Brush the flatbread with extra oil and season to taste. Scatter the thyme and roasted tomato evenly over each flatbread, leaving a 1cm border and drizzle with a little more oil. Bake for 12-15 minutes until the bases are golden and crisp. Drizzle over some of the herb sauce and place some on the side to serve.