In a small saucepan over low heat boil tomato juice, water, olive oil, salt, sugar, garlic and oregano until thickened. Transfer to a medium bowl and cool. In a small bowl mix the yeast and warm water, let it rise for 5 minutes and stir well. And added to the cooled tomato mixture. Gradually add flour until the dough thickens and allows mixing. Put it on a floured surface and interfere minute. Leave to rest for 10 minutes. interfere again dough for 10 minutes until smooth and elastic. If needed, add extra white flour, but note that the dough should be slightly sticky. Put the dough in a greased with sunflower oil bowl and cover with fresh foil. We leave in a warm place for an hour until doubled in volume. We hit the dough on the table a few times, then shape of bread and place in pan with dimensions 21h11h6sm. heated the oven to 190C and bake 40-50 minutes until bread starts issuing hollow sound when tapping. Remove from the oven and allow to cool completely before being cut.