Just curious been using AP flour to make focaccia breads of late. Lots of different permutations with recipes. But, settled on a overnight fridge recipe. Even augmenting the recipe w/ some poolish. But, I’ve notice people also make focaccia with bread flour & it appears to be a really more flexible & springy bread. Could I combine the two flours or add in a % of bread flour to improve the gluten network & crumb? If so what would you suggest for a recipe that calls for 512 grams of all purpose flour ? Thx Use nothing but King Arthur flour

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