Oh PJ, You are killing me with all these fabulous recipes. Just when I think I don't need another recipe, you post something new that I just have to try. I plan on making the Foccacia this weekend. I have a bag of KA Italian Style flour. Could I use this flour? Would I have to do anything different? Look forward to hearing from you. Joyce I've never tried it, Joyce - I think it might be a bit denser, as the Italian flour is low protein and doesn't like to rise very high. Give it a try - cut back the water to 1 cup + 2 tablespoons, see if that makes a dough that looks like the consistency of the dough in the blog pictures. Let us know how it works - it'll be nice and tender, anyway - PJH

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