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.
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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.
Simpler is better (especially when you're sweaty).
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