Heirloom Tomato Focaccia

By Food52
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6 small ripe heirloom tomatoes

sea salt for sprinkling on tomatoes

2 teaspoons active dry yeast

1 teaspoon sea salt

1 1/3 cup warm water

2 teaspoons extra-virgin olive oil

2 cups whole wheat flour

1 1/3 cup unbleached all-purpose flour

2 tablespoons extra-virgin olive oil for drizzling

6 fresh basil leaves, torn

1/4 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup pine nuts

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