Line slow cooker:

Prepare a 6-quart slow cooker by lining it with parchment paper; set aside.

Mix dough ingredients:

In a large bowl, mix yeast with sugar. Pour in lukewarm water and stir to dissolve. Add flour, olive oil, basil pesto, and salt; mix with a wooden spoon until a shaggy dough forms and all ingredients are incorporated.

Knead dough:

Transfer dough to a floured surface and knead for 5 minutes, until soft and smooth. If the dough is sticky, add additional flour 1 tablespoon at a time as needed.

Place dough in cooker:

Place the dough ball into the slow cooker. Sprinkle the top with dried parsley and kosher salt.

Cook on high:

Cover and cook on HIGH for 2 hours, until the bottom is golden and the internal temperature reaches 200°F (95°C).

Lift bread out:

Using the parchment paper, lift the bread out of the slow cooker and place it on a baking sheet.

Broil bread top:

Broil for 3-5 minutes, until the top is golden brown.

Cool bread completely:

Remove from the oven and let cool completely on a wire rack before slicing and serving.