Bread flour

What it contributes

Flour’s protein is what forms gluten when it meets water and gets worked. Bread flour has more of it than all-purpose — typically 12–14% versus 10–11% — so it builds a stronger, more elastic network. That network is the scaffold that traps fermentation gas and lets focaccia rise tall with big, irregular holes instead of collapsing into a dense slab.

Strength also lets bread flour absorb and hold more water, which is exactly what you want for the 75–85% hydration doughs that make focaccia light and tender. A weaker flour at the same hydration turns into an unmanageable, structureless batter.

How to choose

Look at the protein figure on the nutrition panel: aim for roughly 12–14% (about 12–14 g protein per 100 g). In the US, "bread flour" reliably lands here. In the UK, "strong" or "very strong" white bread flour is the equivalent. Italian flours are labeled by both milling grade (00, 0) and strength (W value); a 00 flour marked for bread or pizza with a W of 280–320 behaves like a strong bread flour.

Unbleached is fine and common; bleaching is cosmetic and does not meaningfully change focaccia. Freshness matters more — buy from a shop with turnover and check the date.

When to use something else

All-purpose flour still makes good focaccia, just with a slightly tighter, softer crumb and a bit less chew — a reasonable choice for a gentle, everyday bake. Italian 00 gives a finer, more delicate texture prized for pizza and some focaccia styles. Semolina adds golden color and a tender bite, as in focaccia barese, and is usually blended with a stronger flour rather than used alone.

For the tallest, most open, most forgiving high-hydration focaccia, bread flour is the safe default. If a recipe was written for bread flour and you swap in all-purpose, expect a wetter-feeling dough and consider dropping the water a few percent.

Storage

Keep bread flour in an airtight container somewhere cool and dark; it stays good for months. White flour is more stable than whole-grain because it lacks the oily germ. If you bake infrequently or live somewhere warm and humid, the freezer prevents both staleness and pantry pests — bring it back to room temperature before mixing so it does not chill the dough.