I'm eager to try the focaccia featured today and not sure what kind of flour to use. I typically use King Arthur but not sure if I should use bread, pastry or other?
I use King Arthur all purpose with great results. I also use King Arthur white whole wheat as a part of the flour amount in focaccia recipes.
I also use all purpose flour for focaccia. It's such a light and fluffy bread I think bread flour would be too dense.
June is a trusted source on General Cooking.
I'm sure your King Arthur is fine. I've been successfully baking bread for decades, and have never used any of the specialty "bread flours." I first started using King Arthur flour when I moved to the East Coast, and I think they have fine products.
AntoniaJames is a trusted source on Bread/Baking.
Use bread flour; its stronger gluten allows for more stretch, resulting in more and larger air holes, which you want in focaccia. I usually buy King Arthur, but any national brand of bread flour that hasn't been on the shelf too long should be fine. I bake artisanal and sandwich breads of all kinds, at least several times a week, and have been for quite a while (as in, decades). In my experience, using bread flour does make a difference with yeast doughs. ;o)
PieceofLayerCake is a trusted source on baking.
I use King Arthur bread flour for focaccia. I like lots of chew in my focaccia. All-purpose flour would work, though.
Please enter a valid email address.
Well played. You deserve a cookie.
This is music to our ears
Do Less, Get More (Hooray!)
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
4 Whip-Smart Recipes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)