Heirloom Tomato Focaccia

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For the sponge

1 cup warm water

1 teaspoon active dry yeast

1 cup unbleached all-purpose flour

For the dough

1/2 cup water

1/3 cup dry white wine

1/3 cup extra virgin olive oil

1 tablespoon sea salt

2 3/4 cups unbleached all-purpose flour

1 tablespoon extra virgin olive oil for the pan

For the seasoned oil

1 large garlic clove, minced

1/4 teaspoon hot red pepper flakes

3/4 teaspoon sea salt

1 1/2 tablespoons chopped Italian parsley

2 large heirloom tomatoes of different colors

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