I have a question about the recipe "Saltie's Focaccia" from Marian Bull. Should i use All Purpose Flour or Bread Flour? Doesn't specifcy.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
You could use either, but AP is probably closer to the 00 flour that would likely be used in Italy- it should be a fairly strong AP, like King Arthur (stay away from bleached; it tends to be very low gluten.
I would use all-purpose for this recipe; it doesn't need the high-gluten development of an airy artisanal bread.
From basil to tahini to sour cream...
Strawberries' New Sidekicks
Easy Make-Ahead Lunches
What's Topping Lists
Ultimate Stove Cleaning Guide
Grow an Entire Pizza