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1
Combine the flour, yeast, salt, and water. Work to a firm, smooth dough. Form into rings of even thickness. Bake in a moderate oven until the rings are firm and set but not yet coloured through — they should hold their shape cleanly and feel solid to the touch.
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2
Remove the rings from the oven. While still warm, split each ring horizontally through its equator with a sharp knife or by hand, producing two flat-faced halves. Return all halves, cut-side up, to the oven at a lower heat and bake until completely dry and hard throughout. This is where the dish lives or dies: the second bake must drive out all residual moisture — the finished frisella should be bone-dry and snap cleanly, with no give at the centre. Any softness remaining will prevent the correct soaked texture later.
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3
To serve, dip each frisella briefly under running water or into a bowl of water for 10 to 30 seconds only. Test by pressing the centre firmly with a thumb: the outer crust should yield, the core must still resist. The frisella is ready when it is soft at the surface and firm within. It must never be soaked to complete softness.
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4
Arrange the soaked friselle on a board or plates. Spoon the chopped ripe tomatoes over each one. Drizzle generously with extra-virgin olive oil, scatter dried oregano and flaky sea salt, and add any optional garnishes — capers, red onion, torn basil. Let the dressed frisella rest for five minutes before serving, so that the tomato juice draws further into the bread. The surface should glisten with oil and the tomato liquid should be visibly absorbed into the softened crust.