{"version":"1.0","provider_name":"Recettes d\u00e9licieuses","provider_url":"https:\/\/www.gzrecipes.com\/fr","author_name":"cucinoperpassione","author_url":"https:\/\/www.gzrecipes.com\/fr\/author\/cucinoperpassione\/","title":"Schiacciata \u00e0 la levure chimique - Recettes d\u00e9licieuses","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"t0qpF0foA0\"><a href=\"https:\/\/www.gzrecipes.com\/fr\/cucinoperpassione\/schiacciata-a-la-levure-chimique\/\">Schiacciata \u00e0 la levure chimique<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/fr\/cucinoperpassione\/schiacciata-a-la-levure-chimique\/embed\/#?secret=t0qpF0foA0\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Schiacciata \u00e0 la levure chimique\u00a0\u00bb &#8212; Recettes d\u00e9licieuses\" data-secret=\"t0qpF0foA0\" 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\/4\/2026\/04\/schiacciata-a-la-levure-chimique-7-69d4c4588656d6-59010623.jpg","thumbnail_width":1200,"thumbnail_height":900,"description":"Schiacciata \u00e0 la levure chimique, vous pouvez l'utiliser \u00e0 la place du pain, parfaite pour accompagner charcuterie ou fromages. Cette version, contrairement \u00e0 la SCROCCHIARELLA SANS LEVURE (schiacciatina), contient de la levure chimique pour qu'elle reste un peu plus \u00e9paisse, de fa\u00e7on \u00e0 pouvoir la couper et la garnir de fromage ou de charcuterie. Comme elle n'a pas besoin de temps de lev\u00e9e, elle se pr\u00e9pare rapidement et est d\u00e9licieuse aussi bien chaude qu'\u00e0 temp\u00e9rature ambiante. Maintenant, voyons comment pr\u00e9parer la schiacciata \u00e0 la levure chimique et si vous l'essayez, dites-moi. Barbara"}