Mix both types of flour in the bowl of a food processor or a mixing bowl and make a well in the middle. Add 40 ml of water, crumbled yeast and 1 teaspoon of sugar to the well and mix lightly with a little flour. Let the dough rise in the bowl, loosely covered with a cloth, for 10 minutes.
Add the egg yolk, olive oil, 1½ teaspoons salt and 140 ml water to the pre-dough. Knead into a smooth dough using the dough hook of the food processor/hand mixer on the lowest setting for 10 minutes. Form the dough into a ball, dust it with a little flour and leave it covered in the fridge overnight. The next day, take it out of the fridge 2-3 hours before further processing and let it rest at room temperature.
Roast the almonds on a tray in a preheated oven at 160 degrees (fan oven 140 degrees) on the second rack from the bottom for 12-15 minutes until golden brown. Remove from oven and allow to cool. Rinse the lemon, rub dry and finely grate the peel (without the white skin). Halve the lemon and squeeze out the juice. Roughly chop the garlic. Rinse the basil, shake dry and pick off the leaves.
Place the almonds, lemon zest and juice, garlic, basil and olive oil in a tall container. Puree finely with the hand blender. Season with salt and pepper. Cover and chill the pesto.
Line a baking tray (35 x 25 cm) with baking paper. Roll out the dough on a lightly floured work surface to the size of a baking tray and line the tray with the dough. Press the edges of the dough firmly onto the edge of the tray. Brush the dough with a little olive oil. Bake in a preheated oven at 220 degrees (fan oven 200 degrees) on the second rack from the bottom for about 25 minutes.
Meanwhile, rinse the tomatoes and cut out the stalks. Cut tomatoes into approx. 1 cm pieces. Peel the oranges so that the white skin is completely removed. Using a sharp knife, cut the fillets out between the separating skins, reserving 2 tablespoons of the juice. Rinse the parsley, shake dry, pluck the leaves and chop finely. Mix tomatoes, orange fillets, parsley, orange juice, lemon juice and olive oil, season with salt and pepper.
Remove the coca from the oven, top with the tomato mixture and cut into pieces. Drizzle some pesto over the top and serve sprinkled with sea salt.