Rolling Pin - Essential for rolling out dough evenly, ensuring uniform thickness across the pastry base and strips.
Baking Sheet (Parchment Paper-lined) - Serves as a non-stick surface ideal for baking the pissaladière in an oven.
Pastry Brush (Dough) - Used for applying olive oil or butter on the dough before baking, enhancing flavor and color.
Digital Scale (Optional) - For precise measurement of ingredients, especially helpful if you're baking for a large number or need consistency across batches.
Cutting Board - Provides a clean, flat surface for assembling and cutting your dough into strips without damaging surfaces underneath.
Dough Roller - Specifically designed for rolling out pie doughs and similar pastry applications, ensuring an even thickness.
Cooking Utensil for Filling - A spatula or rubber scraper to help in layering ingredients and transferring the prepared dough onto the baking sheet.
1 medium onion, finely chopped
2 flat anchovy fillets, rinsed and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 teaspoon finely chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1/2 cup Niçoise or other brine-cured black olives, pitted and coarsely chopped
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 1/2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup whole milk
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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