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1
To make the dough, place the sugar and yeast in 1/3 cup lukewarm water and stir until dissolved. Place both flours and the salt in a large mixing bowl and make a well in the center. Pour in the yeast mixture and work into the flour with your fingers, working outwards. Add another 1/3 cup lukewarm water and knead to combine. Transfer to a lightly floured work surface and knead for 5 mins, until supple. With floured hands, form into an oval, cover and allow to rest in a warm place for 45 mins.
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2
On a lightly floured work surface, knead the dough again, then roll out into a 8 x 6 inch rectangle. Lay on the baking sheet lined with parchment paper and push holes all over with your index finger. Cover and allow to rest in a warm place for 30 mins.
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3
To make the pesto, brown the pine nuts in a dry pan. Remove from the heat and cool. Place 20 basil leaves and 2 tbsp oil in a blender and puree. Transfer to a bowl and set aside. Place the pine nuts, garlic, remaining basil leaves and 1/3 cup oil in the blender and puree. Season with salt and transfer to a bowl. Stir in the cheese, then add the butter and mix well.
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4
Preheat the oven to 325u00b0F. Spread the focaccia with half the basil oil and sprinkle with coarse sea salt. Bake for 15-20 mins, until a skewer comes out clean. Spread with the remaining basil oil and cover with a clean dish towel.
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5
Cook the pasta in boiling salted water according to the package instructions. Drain, reserving 3 tbsp pasta water. Return the pasta to the pan along with the pasta water and pesto. Toss well and spoon into serving dishes. Garnish with the reserved basil leaves and serve with the focaccia.
