Add the yeast, sugar, flour, salt and rosemary to the bowl of a food processor. Pulse to combine. Add the water in a steady stream and pulse until dough begins to come together. Knead the dough on a floured surface until smooth and elastic.

Coat a clean bowl with 1 tsp. olive oil. place dough in bowl and cover with a dishtowel. Leave to rise until doubled in size, about 1 hour. When the dough has doubled in size, punch down and knead lightly into a smooth ball. Divide in half and with a rolling pin roll into 8 inch long roughly shaped ovals.

Preheat a grill pan over medium heat. When grill is hot add flatbreads and cook about 1-2 minutes each side (do not flip until bubbles begin to form on surface). Remove from heat when bread begins to puff.

Halve baby squash, eggplant and shallot and coat with olive oil. Season with salt and pepper and grill until cooked, about 5-6 minutes (the squash may be done sooner).

In a small bowl whisk together the roasted garlic, tahini, lemon juice, lemon zest and salt. Gradually thin mixture with water while whisking until a pourable consistency is reached.

Spread half of tahini sauce on flatbreads. Top with grilled vegetables, olives, cherry tomato and oregano. Drizzle with more tahini sauce.