Step 1

Line a 6-quart slow cooker with parchment paper and set aside.

Step 2

Place yeast and sugar in a large mixing bowl; stir to combine.

Step 3

Add water and continue to stir until combined.

Step 4

Add flour, olive oil, basil pesto, and salt; stir until combined and a shaggy dough begins to form.

Step 5

Turn out dough onto a floured working surface and knead for 5 minutes until dough is soft and smooth. *IF* dough is sticky, add a bit more flour, or about a tablespoon at a time.

Step 6

Place ball of dough in previously prepared slow cooker.

Step 7

Top with dried parsley and salt.

Step 8

Cover and cook on HIGH for 2 hours, or until golden on bottom. Internal temperature should read 200 degrees Fahrenheit.

Step 9

Remove bread from slow cooker together with parchment paper and place on a baking sheet.

Step 10

Put under broiler for 2 to 3 minutes, or until golden brown on top.

Step 11

Remove from oven and set on a cooling rack.

Step 12

Let cool for 20 to 30 minutes.

Step 13

Cut and serve.