{"version":"1.0","provider_name":"Gustini - Passione italiana","provider_url":"https:\/\/www.gustini.fr\/blog","author_name":"Jens Depenau","author_url":"https:\/\/www.gustini.fr\/blog\/author\/jde\/","title":"Recette de Ciabatta au romarin, olives et noix - Gustini - Passione italiana","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"6PJ09x9IKF\"><a href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ciabatta-francais\/\">Recette de Ciabatta au romarin, olives et noix<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ciabatta-francais\/embed\/#?secret=6PJ09x9IKF\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Recette de Ciabatta au romarin, olives et noix\u00a0\u00bb &#8212; Gustini - Passione italiana\" data-secret=\"6PJ09x9IKF\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\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\/\/# sourceURL=https:\/\/www.gustini.fr\/blog\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/ciabatta_calabrese.jpg","thumbnail_width":400,"thumbnail_height":400,"description":"Le pain italien Ciabatta, populaire depuis les ann\u00e9es 90 en Europe et aux \u00c9tats-Unis, est parfait pour les sandwiches gr\u00e2ce \u00e0 sa forme. Originaire de Ligurie, ce pain \u00e0 la cro\u00fbte croustillante ou parfois plus dure, est souvent agr\u00e9ment\u00e9 d'huile d'olive, de sel et de marjolaine \u00e0 Rome. Pour le r\u00e9ussir, m\u00e9langez 1 kg de farine, 600 ml d'eau, de la levure, du sel et de l'huile d'olive."}