Pesto Focaccia

Instructions

1. Prepare the dough
   In a large bowl, combine the warm water, yeast, and honey. Let stand for 5 minutes until foamy. Add 2 tablespoons of olive oil, flour, and salt. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
2. First rise
   Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for about 2 hours, or until doubled in size.
3. Prepare the baking sheet
   Drizzle 2 tablespoons of olive oil onto a 15x10 inch baking sheet, spreading it evenly across the surface. Gently punch down the risen dough and transfer it to the oiled baking sheet, stretching it to fit the pan.
4. Second rise and dimpling
   Cover the dough with a damp kitchen towel and let rise for another hour. After rising, use your fingertips to make deep dimples all over the dough. Gently spread half of the pesto over the surface, ensuring it gets into the dimples.
5. Add toppings
   Drizzle the remaining olive oil over the dough. Sprinkle with sliced garlic, pine nuts, rosemary, and a generous pinch of sea salt.
6. Bake the focaccia
   Preheat oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, until golden brown and crisp around the edges.
7. Finish with fresh ingredients
   Remove from the oven and immediately spread the remaining pesto on top. Sprinkle with grated Parmesan cheese and torn basil leaves while still hot.
8. Serve
   Allow the focaccia to cool for 10 minutes on a wire rack before cutting into squares or rectangles. Serve warm or at room temperature.