In a large mixing bowl, whisk together 4 cups of all-purpose flour, 2 teaspoons of instant yeast, and 2 teaspoons of salt. Gradually add 1¾ cups of warm water and ¼ cup of extra virgin olive oil. Stir until no dry flour remains; the dough will be sticky and shaggy. Cover and set aside.

Allow the dough to rise in a warm spot for about 2-3 hours, or until it has doubled in size.

Prepare your baking pan by adding 2 tablespoons of olive oil to a 9x13 inch pan, spreading it evenly.

Once the dough has doubled, gently transfer it into the greased pan and stretch it gently to fit the pan. Cover and let it rise for another 30-60 minutes.

In a food processor, combine fresh basil leaves, ½ cup of grated Parmesan cheese, ¼ cup of pine nuts, 2 cloves of garlic, and ¼ cup of olive oil. Blend until smooth and season with salt and pepper.

Preheat your oven to 425°F (220°C).

After the second rise, press your fingertips into the dough to create dimples. Drizzle with 2 tablespoons of olive oil and sprinkle coarse sea salt over the top.

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

Remove from the oven and spread the prepared pesto over the top. Optionally, add halved cherry tomatoes. Return for an additional 2-3 minutes.

Allow the focaccia to cool for 5-10 minutes before transferring to a cutting board. Cut and serve warm.