In a small bowl, mix the yeast, coconut sugar, and 280 mL hot water to start. Let it sit for 5 minutes to bloom the yeast.
Add in the olive oil, flour and salt. Mix to a ball of dough, adding a bit more of the water if needed. Knead on a lightly oiled board for 10 minutes until stretchy and smooth.
Cover with a damp towel and let rise for about 1 hour until doubled.
Punch the dough down, roll it out as big as you can, spread with the pesto and sprinkle feta over it, then roll it up and slice into 12 even rolls.
Place the rolls on a parchment-lined baking sheet, cover with a damp towel and let rise for about 30-60 minutes until doubled.
Bake at 350F for 35-40 minutes until golden. Cool on a wire rack and enjoy!