Only using standard all-purpose flour

All-purpose flour should undoubtedly be a kitchen staple. Is it, however, always the best option for baking focaccia? According to the Guardian, the type of flour you use can affect the flavor and texture of the bread. One component of good focaccia bread is strong, glutenous bread flour. Substituting some (but not all) of the all-purpose flour in your recipe for bread flour will result in a more elastic and stretchy texture. This is due to the fact that bread flour contains slightly more protein (12-15%) than all-purpose flour (8-12%), resulting in more gluten.

To make focaccia, the Guardian suggests combining equal parts bread flour and 00 flour. Fine Dining Lovers notes that 00 (double zero) flour is the finest ground flour available, and the dough contains gluten levels comparable to bread flour. Bread flour, on the other hand, is made from red wheat, which has a more elastic and chewy structure than durum wheat.