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Cape May Winery & Vineyard  

Sunday Dinner Recipe Vol. 4


April 12th 2020

Not sure what to make this week? Try Chef Mike's 'Foolproof Focaccia.'
We like it with a glass (or two) or Cape May Red. Cheers!

Focaccia Pizza Dough

Grocery List:
Flour all purpose- 2.25 lbs
Water 100 degrees- 1.25 lbs

Dry active yeast- 2 oz
Salt- .63 oz
Sugar- .38 oz
Olive oil- 1/4 cup

Instructions:
Place water, yeast, sugar and salt in mixer. Let sit for 10 minutes.
Using a dough hook, slowly add flour in at low speed. Once all flour is added you can increase speed to medium. Mix for 15 minutes until dough pulls away from bowl.
 Make 4 balls. Each dough ball will make a 9”X12” pan. They can be place in a container and saved in fridge or let rise for an hour and use. If stored in fridge, pull out an hour prior to use and allow to rise. Covered.
Oil the pan and place 1 ball in the center. Using you hands stretch dough evenly to cover pan. Spread sauce evenly leaving the edges dry.
Top with cheese and any other topping you like. Brush the edges of the dough with olive oil and sprinkle with sea salt.
Bake at 425 degrees for about 20 minutes or to the crispiness you chose.

Pizza Sauce

Grocery List:
San Marzano whole peeled tomatoes- 1 can, 28 oz (I like centos)
Garlic, sliced- 2 tbsp

Olive oil- 2 tbsp
Basil, fresh- 2 tbsp
Salt and pepper- to taste

Instructions:
In a sauce pot slightly brown garlic. Add tomatoes and during cooking break them up, but leave chunky. Add basil and season. Simmer for 30 minutes.

Cape May Wine

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