Place flour, melted and cooled butter, egg, and salt in a bowl.

Add the yeast starter and knead the dough.

Cover the bowl with the kneaded dough with a towel and set aside in a warm place to rise - for about an hour.

Once the dough has risen, take it out onto a floured surface and knead briefly.

Roll out into a thin flatbread - about half a centimeter thick.

Spread pesto on top - including the edges - I didn't skimp on it and used a lot :)

With a sharp knife, cut the dough into 4 long strips, then each strip into segments about 10 cm long.

Arrange the dough pieces in a baking pan up to 25 cm long - place the first and last pieces with the clean side facing the pan.

Cover the pan with a towel and set aside for half an hour to rise.

Preheat the oven to 170 degrees (convection mode), place the pan inside and bake the bread for about 30 minutes - until golden brown.