Focaccia con Pomodoro e Origano

Mix flour with yeast dissolved in water, oil, sugar, and salt. Form the dough, let it rest for 15 minutes. Divide the dough into three equal balls and let them rest. Roll out the dough with a rolling pin and place it in a mold (round or square). Cover with a veil of linseed oil and let it rest. Top with tomatoes, olive oil, oregano, and basil, and bake in the oven at 400 degrees for 10 minutes. Alternatively, place the focaccia in a home oven at 200 degrees and check after 35 minutes.