Ingredients
Instructions
Cook onion, anchovy, bell peppers, rosemary, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil in a heavy medium skillet over medium heat, stirring occasionally, until onion is golden, about 10 minutes.
Transfer to a bowl and stir in olives, then cool filling.
Preheat oven to 400f with rack in middle.
Whisk together flour, baking powder, and salt in a bowl. blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Add milk and stir with a fork until a shaggy dough forms. gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
Roll out dough into a 12-inch square (1/4 inch thick) on a lightly floured surface with a floured rolling pin.
Cut into 3 equal strips. arrange strips 1 inch apart on an ungreased baking sheet and spread with filling, leaving a 1/2-inch border around edges.
Bake until crust is golden, 20 to 25 minutes.
Transfer to a rack using a large metal spatula and cool to warm or room temperature.
Cut crosswise into 1-inch pieces.
Cooks' notes: filling can be made 1 day ahead and chilled, covered. bring to room temperature before using. pissaladire strips can be baked 3 hours ahead and kept, uncovered, at room temperature.