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Ingredients
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1 3/4 cups
spelt/farro flour
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1/2 teaspoon
salt
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1 teaspoon
rosemary, leaves removes, chopped
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2 tablespoons
butter
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3 tablespoons
white wine
Directions
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In a big bowl, combine the flour, salt, and rosemary.
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Add the olive oil and butter and mix together by hand until it has the consistency of wet sand.
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Knead the dough by hand for a few minutes until it comes together as a ball.
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Cover with plastic and refrigerate for at least 30 minutes or overnight.
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Preheat oven to 350 degrees. Transfer the dough to an oiled pan, then using your fingers, press firmly into the bottom and all the way up the sides to form a crust.
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Top with filling of your choice leaving a 1 1/2 inch border all around.
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Fold edges of dough over the filling. Bake in the oven for 30-40 minutes until the crust is golden brown.
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