Spelt Focaccia With Kale, Squash And Pecorino

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2 cups spelt flour (see Note)

One envelope dry active yeast

1 cup warm water

1 tablespoon honey

2 tablespoons extra-virgin olive oil

Kosher salt

1 teaspoon chopped rosemary

Sea salt, for sprinkling

2 cups finely shredded stemmed kale, preferably Lacinato

1 tablespoon fresh lemon juice

Pinch of crushed red pepper

1 small Delicata squash (about 8 ounces)—halved lengthwise, seeded and sliced crosswise 1/2 inch thick

1 garlic clove, thinly sliced

1 ounce shaved fresh pecorino cheese (about 1/2 cup)

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