Rosemary Focaccia with Pesto

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

2: Add warm water and olive oil, mix until combined, and set aside for 15 minutes.

3: Fold the dough over itself 8-12 times; cover and let rest for another 15 minutes.

4: Repeat the folding step, then rest for another 15 minutes.

5: Repeat the folding step a third time, then rest for another 15 minutes.

6: Do the fold step for a final time and let it rise covered in a warm spot for about an hour or until doubled in size.

7: Spray a baking pan with non-stick spray (9x9 or 9x13) and layer with parchment paper if desired.

8: Add 1 tablespoon of olive oil evenly in the pan.

9: Gently add the dough into the pan, flipping it to cover in oil, and let it rise for another 1 to 1.5 hours.

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

11: Drizzle 1 tablespoon more of olive oil, flakey salt, and rosemary on top.

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 oil to help it blend, then add the rest of the oil, lemon juice, and season with salt and pepper.