Lightly flour your work surface.
Gently stretch and elongate your dough.
Roll into a rectangle, about 18x12 inches. Rolling onto a Silpat works perfectly.
Spoon pesto over top, spreading evenly, leaving a 1/2-inch border around the edges.
Roll the long side of the dough to you and pinch the seam closed.
Transfer to your parchment (or Silpat)-lined or cornmeal-dusted baking sheet.
Cut the dough in half down the length of the dough and pinch the top ends together.
Quickly twist the two pieces, keeping the cut ends on top.
When you get to the bottom, pinch the ends together and wrap into a wreath.
Transfer to your baking sheet
Sprinkle with coarse sea salt.
Let rest for 30 minutes.