Tapenade Taralli

Directions

1. 1
   ["Whisk the flour, salt, thyme, and peppers together in a medium bowl. Set aside. Place the Dijon mustard in a 2-cup liquid measure, then use the wine to fill to the 1/2 cup mark. Use a fork or small whisk to combine. Add the wet ingredients (including the olives) to the dry ingredients. Stir just until a cohesive ball of dough forms and there is no visible dry flour remaining. The dough should be fairly soft, but not sticky, and will have a slightly marbled appearance. Cover the bowl with plastic wrap or a damp tea towel and set aside for an hour so the flour can fully hydrate.", "Preheat the oven to 350\u00b0 F and place a rack near the center (if you're making a double batch, put a rack in both the upper and lower-middle positions). Line a baking sheet with parchment or a silicone liner.", "Bring a large pot of well-salted water to boil. Once it starts to gently boil, lower the heat to medium or medium-high to maintain a gentle boil. (If you are making a double batch, you might want to wait until you've shaped about half the taralli before you start the water to boil.)", "Divide the dough into 8 equal portions. Working with one portion at a time roll it out on a clean counter until it is an even log, about 8- to 9-inches long. Cut the portion into 4 equal lengths, then roll each length into a \"rope\"" about 1/2-inch in diameter and 5 to 6 inches long. Try to taper the ends slightly