I made a focaccia in a cake tin, thus the focaccia cake title.

I made one batch of Serious Eats pizza dough, refrigerated it overnight, then left it out on the counter all day. Then baked it in the pie tin with a generous helping of olive oil and topped with parmesan, sea salt, crushed chili flakes and other herbs. Baked at 450F for about 15 minutes — and tada! Chewy but crispy focaccia. It is a little thick though.