Rosemary Focaccia with Basil Pesto

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

2: Add in the warm water and 1.5 tbsp of olive oil, mix until combined. Set aside for 15 minutes.

3: Fold the dough over onto itself about 8-12 times with damp hands. Cover and let rest for another 15 minutes.

4: Repeat the fold step again and rest for another 15 minutes.

5: Perform the fold step a third time and let rest for another 15 minutes.

6: Do the final fold step and cover the dough, letting it rise in a warm spot for about an hour or until doubled in size.

7: Spray a 9x9 (or 9x13, not glass) baking pan with non-stick spray, layer with parchment paper if desired.

8: Add 1 tbsp of olive oil evenly on the pan. Gently add the dough and flip it to coat in oil.

9: Cover the pan and let the dough rise for another 1 to 1.5 hours.

10: After it has risen, coat fingers in oil and make dimples in the dough.

11: Drizzle on 1 tbsp more olive oil, sprinkle flakey salt, and add rosemary.

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

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

14: Add a bit of olive oil if necessary to help it blend, then add remaining oil, lemon juice, and salt/pepper.