In a large bowl, combine all-purpose flour, instant yeast, and salt, mixing well with a wooden spoon. Gradually add warm water and extra virgin olive oil, stirring until a sticky dough forms. Cover and set aside in a warm spot for 2-3 hours.

Prepare a 9x13 inch baking pan by generously greasing it with olive oil to prevent sticking.

Gently transfer the risen dough into the oiled baking pan, stretching it to fit. Cover and let it rest for 30-60 minutes.

In a food processor, combine fresh basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped, then drizzle in olive oil while mixing until smooth. Season with salt and pepper.

Preheat your oven to 425°F (220°C).

Dimple the surface of the dough with your fingertips, drizzle more olive oil over the dimples, and sprinkle coarse sea salt on top.

Bake the focaccia for 20-25 minutes until golden brown.

Remove from oven and cool slightly, then spread pesto over the top and return to oven for another 2-3 minutes.

Let it cool in the pan for 5-10 minutes before slicing.