Tapenade Taralli

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2 cups all-purpose flour (10 ounces)

1 teaspoon kosher salt or flaky sea salt

1 tablespoon fresh thyme or lemon thyme leaves

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Aleppo pepper

1 tablespoon Dijon mustard

1/2 cup minus 1 tablespoon dry white wine

1/2 cup extra virgin olive oil

1/4 cup finely chopped oil-cured black olives

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