Put the flours, yeast and sugar in a medium bowl and stir well to combine and then add the lukewarm water and oil and using a flat bladed knife mix until the dough starts to come together.
Turn out dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic.
Spray a medium bowl with cooking spray and add the dough and cover with a layer of plastic wrap and a clean, dry tea towel and set aside in a warm, draught free place for 45 minutes.
Line 2 baking trays with baking paper.
Combine the herbs and garlic in a small bowl.
Turn dough onto a lightly floured surface and knead until smooth.
Divide dough into 32 equal portions and roll out each to 8cm long oval shape and place on the trays.
Spread 16 dough pieces with the tomato passata and sprinkle 1 teaspoon of the herb mixture over all of the dough pieces and then spray with cooking spray.
Bake for 10-12 minutes until dough is crispy and golden.