Rosemary Focaccia & Basil Pesto

1: In a large bowl, whisk together flour, salt, sugar, and yeast.

2: Add in the warm water and olive oil; mix until combined.

3: Set aside for 15 minutes.

4: Fold the dough over itself 8-12 times, dampening your hands to make it easier.

5: Cover and let rest for another 15 minutes.

6: Repeat the folding and resting process two more times.

7: Cover the dough and let it rise in a warm spot for about an hour or until doubled in size.

8: Spray a baking pan with non-stick spray or layer with parchment paper.

9: Add about 1 tbsp of olive oil evenly on the pan.

10: Gently add the dough into the baking pan, flipping it to coat with olive oil.

11: Cover the pan and let it rise for another 1-1.5 hours.

12: Once risen, coat your fingers in oil and make little dimples into the dough.

13: Drizzle on 1 more tbsp of olive oil, along with flakey salt and rosemary.

14: Bake at 425°F for about 20-25 minutes or until golden brown.

15: For the pesto, combine basil, pine nuts, cheese, and garlic in a food processor.

16: Add a bit of oil if necessary to help it blend.

17: Once blended, add in the rest of the oil, lemon juice, salt, and pepper.