Spelt Focaccia with Kale, Squash and Pecorino

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2 C. Spelt flour
1 Envelope dry active yeast
1 C. Warm water
1 Tbsp. Honey
2 Tbsp. Extra-virgin olive oil
Kosher salt
1 tsp. Chopped rosemary
Sea salt, for sprinkling
2 C. Finely shredded stemmed kale, preferably Lacinato


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