How to make pull-apart bread with basil pesto

• Mix the yeast with sugar in warm (not hot!!) milk, cover and set aside for about 20 minutes.
  15 g yeast, 1 teaspoon sugar , 70 ml milk
  
• Place flour, melted and cooled butter, egg, and salt in a bowl.
  250 g wheat flour - all-purpose, 1 egg, 50 g butter, 1 teaspoon salt
  
• 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 :)
  about 100-160 g basil pesto
  
• 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.
• After baking, cool slightly - it can be eaten warm :)