Dough
1 kg of wheat flour
4 packets of active dry yeast for bread
1/2 liter of milk
1/3 cup (heaping) of grated carrot
1/3 cup (heaping) plus 1 tablespoon of butter
1 teaspoon of salt
Black pepper and olive oil to taste
2 tablespoons of coarse salt to dust
Dough
1 kg of wheat flour
4 packets of active dry yeast for bread
1/2 liter of milk
1/3 cup (heaping) of grated carrot
1/3 cup (heaping) plus 1 tablespoon of butter
1 teaspoon of salt
Black pepper and olive oil to taste
2 tablespoons of coarse salt to dust
Dough: In a stand mixer, combine the flour, yeast, milk, and grated carrot
Mix on low speed for 5 minutes
Add the butter, salt, and black pepper
Increase the speed and mix for an additional 5 minutes
Transfer the dough to a bowl and let it rest for 25 minutes
Spread the dough into a greased baking dish and let it rest for another 30 minutes
Filling: Heat the olive oil in a medium skillet
Add the grated carrot, mix for 1 minute, and then add the onions
Reduce heat and cook until the onion is soft and golden brown
Stir occasionally to prevent burning
Let cool
Brush the dough with a little olive oil and dust with coarse salt
Spread the cooked onion on top and bake in a medium oven preheated for approximately 15 minutes
Remove from oven and let cool before serving.
