Focaccia con Pomodoro e Origano

1kg flour 00

500/600gr water

200gr neutral vegetable oil

75gr yeast

150gr lard

30gr salt

50gr sugar

250gr tomatoes in pieces

50gr virgin olive oil

pinch of salt

pinch of oregano

3 basil leaves

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