{"version":"1.0","provider_name":"Delicious Recipes","provider_url":"https:\/\/www.gzrecipes.com\/en","author_name":"isaporidiethra","author_url":"https:\/\/www.gzrecipes.com\/en\/author\/isaporidiethra\/","title":"Taranto-Style Focaccia with Olives and Onion - Delicious Recipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"mUNLgN2xwD\"><a href=\"https:\/\/www.gzrecipes.com\/en\/isaporidiethra\/taranto-style-focaccia-with-olives-and-onion\/\">Taranto-Style Focaccia with Olives and Onion<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/en\/isaporidiethra\/taranto-style-focaccia-with-olives-and-onion\/embed\/#?secret=mUNLgN2xwD\" width=\"600\" height=\"338\" title=\"&#8220;Taranto-Style Focaccia with Olives and Onion&#8221; &#8212; Delicious Recipes\" data-secret=\"mUNLgN2xwD\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/2\/2025\/12\/focacc-1-of-1-4-8-693818546b50e5-65514765.jpg","thumbnail_width":1024,"thumbnail_height":683,"description":"The Focaccia with olives and onion: A Taranto Treasure This focaccia is a true hymn to simplicity and flavour. It is not the classic high, soft focaccia, but a stuffed focaccia (often also called \"pizza\" or \"Taranto-style pizzetta\") that hides a moist, sweet and intensely aromatic filling inside. The Onions: Absolute protagonists. Ideally you would use \"sponsali\" (a type of young onion), but if you can't find them you can easily substitute with regular white onions. They are slowly stewed over low heat until they become sweet and almost creamy, then seasoned with anchovies and capers, creating a dense, very flavorful filling. The \"Ink\" Olives: This is the detail that makes it unique and gives it the characteristic dark color. Use Celline di Nard\u00f2 olives (or other local varieties such as Leccine), called \"ink\" olives for their ability to turn the filling black during cooking. This not only adds an intense, briny flavor, but also gives the filling its typical dark, inviting appearance. The Dough: Generally made with a mix of re-milled durum semolina and type 0 flour, which gives it a sturdy texture and a more rustic flavor. The final result is a delicious contrast: The exterior: a thin, golden crust, slightly oiled. The interior: a generous heart of stewed onions, with sweetness balanced by the savory taste of black olives, creating an irresistible balance of flavors that speaks of tradition and the sea. It is a dish that tells the story of Taranto's humble but flavor-rich cuisine."}