In a large mixing bowl of a stand mixer, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. Using the dough hook attachment, knead the dough for 5-6 minutes, or until elastic. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

Pour Italian seasoning, parmesan cheese, pesto and marinara sauce into separate bowls.

Punch down the dough. Tear off small pieces of dough and roll between palms to form round balls. Coat each ball in pesto, then italian seasoning and place in a greased bundt pan. After first layer of balls, sprinkle 1/3 of the 1/4 cup of parmesan cheese evenly across the balls. Then add drops of marinara sauce on the balls (I put drops in the small crevices between each of the balls rather than on top of each ball). Continue with the second layer (you should be able to make three layers). Cover the pan with plastic wrap and allow to sit until dough has doubled in size, 20-30 minutes.