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 and stir to combine. Add water and continue to stir until combined. Add in the flour, olive oil, basil pesto, and salt; stir with a wooden spoon until well incorporated and a shaggy dough begins to form.

Step 3

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

Step 4

Place the ball of dough in the slow cooker. Sprinkle the top with dried parsley and salt.

Step 5

Cover and cook on HIGH for 2 hours or until golden on the bottom. The internal temperature of the baked bread should register at 200˚F.

Step 6

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

Step 7

Place the bread under the broiler for 3 to 5 minutes or until golden brown on top.

Step 8

Remove the bread from the oven and set it on a cooling rack. Let rest until completely cooled before cutting and serving.