In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of instant yeast, and 2 teaspoons of salt. Slowly pour in 2 cups of warm water (around 110°F) and 1/4 cup of extra virgin olive oil. Mix until a sticky dough forms.

Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 2 to 3 hours.

Pour 2 tablespoons of olive oil into a 9x13 inch baking pan. Transfer the risen dough into the pan, stretching it to fit the shape.

Prepare the pesto by blending 2 cups of fresh basil leaves, 1/2 cup of grated Parmesan cheese, 1/3 cup of pine nuts, and 2 cloves of garlic in a food processor.

Preheat your oven to 425°F (220°C).

Once the dough has puffed up, create dimples all over the surface, drizzle 2 tablespoons of olive oil, and sprinkle with coarse sea salt.

Place the baking pan in the preheated oven and bake for 20 to 25 minutes.

Once baked, spread the pesto evenly over the warm bread and return to the oven for an additional 2 to 3 minutes.

Let it cool for 5 to 10 minutes before slicing into squares or wedges.