🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Saltie's Focaccia

151f637c 0414 47b3 8108 941d30fe8f96  2017 1003 delta faucet focaccia hero julia gartland 112

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.

asked by meganvt01 almost 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 627 views
695013bb 6175 44d4 9967 d3fa0ab27033  stringio
added almost 2 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

I would use all-purpose for this recipe; it doesn't need the high-gluten development of an airy artisanal bread.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

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.)

Please enter a valid email address.