Place the flour in a bowl and add the salt and yeast, stirring to combine. Mix the water with 40 ml of oil and pour it over the powders.
Work first with a wooden spoon inside the bowl, then move to the floured work surface. Knead for about 10 minutes, until you obtain a smooth and compact mass. Cut it in half and obtain two sheets of 28 cm in diameter from the two parts.
Transfer them to two baking trays greased with 20 ml of oil each and bake at 220° for about 20 minutes. Remove the focaccias from the oven and let them cool, in the meantime wash the datterini tomatoes thoroughly. Cut them into quarters lengthwise and season with the remaining oil, a generous pinch of salt and the chopped fresh herbs.
Cut the focaccias into squares, season them with the tomatoes, garnish with grated spicy Provolone Valpadana DOP, a few leaves of fresh oregano and serve.
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