{"id":981,"date":"2014-03-06T00:53:02","date_gmt":"2014-03-06T00:53:02","guid":{"rendered":"http:\/\/www.raccoonstar.com\/?p=981"},"modified":"2014-09-13T20:32:40","modified_gmt":"2014-09-13T20:32:40","slug":"focaccia-cake","status":"publish","type":"post","link":"http:\/\/www.raccoonstar.com\/?p=981","title":{"rendered":"Focaccia Cake"},"content":{"rendered":"<p><a href=\"http:\/\/www.raccoonstar.com\/wp-content\/uploads\/2014\/03\/wpid-IMG_20140304_202449961_1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-979\" alt=\"foccacia\" src=\"http:\/\/www.raccoonstar.com\/wp-content\/uploads\/2014\/03\/wpid-IMG_20140304_202449961_1-500x500.jpg\" width=\"500\" height=\"500\" srcset=\"http:\/\/www.raccoonstar.com\/wp-content\/uploads\/2014\/03\/wpid-IMG_20140304_202449961_1-500x500.jpg 500w, http:\/\/www.raccoonstar.com\/wp-content\/uploads\/2014\/03\/wpid-IMG_20140304_202449961_1-150x150.jpg 150w, http:\/\/www.raccoonstar.com\/wp-content\/uploads\/2014\/03\/wpid-IMG_20140304_202449961_1-1024x1024.jpg 1024w, http:\/\/www.raccoonstar.com\/wp-content\/uploads\/2014\/03\/wpid-IMG_20140304_202449961_1-624x624.jpg 624w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>I made a focaccia in a cake tin, thus the focaccia cake title.<\/p>\n<p>I made one batch of Serious Eats <a href=\"http:\/\/www.seriouseats.com\/recipes\/2012\/07\/basic-square-pan-pizza-dough-recipe-sicilian-recipe.html\">pizza dough<\/a>, 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 &#8212; and tada! Chewy but crispy focaccia. It <em>is<\/em> a little thick though.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; 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, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[4],"tags":[116,86],"class_list":["post-981","post","type-post","status-publish","format-standard","hentry","category-food","tag-focaccia","tag-recipe"],"_links":{"self":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/981","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=981"}],"version-history":[{"count":1,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/981\/revisions"}],"predecessor-version":[{"id":982,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/981\/revisions\/982"}],"wp:attachment":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=981"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=981"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=981"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}