* 3/4 cup warm water
* 2 teaspoons dry yeast
* 4 cups flour
* 4 tablespoons olive oil
* 3 to 6 large, ripe tomatoes, sliced into 1/4-inch slices
* 1 tablespoon coarse salt
* 1 teaspoon of oregano
Preheat the oven to 430 degrees. Position the rack in the center of the oven with a 12 by 2 inch deep baking pan. In a large bowl, dissolve 2 teaspoon yeast into 3/4-cup water until the mixture is cloudy, about 10 minutes. Slowly add 4 cup flour and salt, mixing the flour into the mixture thoroughly. Form the dough into a ball.
Place the dough in an oiled bowl and let the dough rise in a warm place until doubled in size, about 1 hour. Add olive oil to pan. Press the dough out to cover the bottom of the pan. Cover the dough with plastic and let the dough stand for about 10 minutes. Press the dough out again. Arrange the tomatoes on top of the dough. Sprinkle oregano and let the dough rise until double in size, about 1 hour. Bake until the bread is golden and crisp, about 35-45 minutes.