Hi Susanne, we like using all-purpose flour in this recipe because it's intended to be a more delicate style of focaccia - not the lofty, chewy kind we're more accustomed to in the US. For a little extra chew, you could make it with bread flour instead, just keep in mind that you may need to add up to 2-3 Tbsp of water to account for bread flour's higher absorption rate. Either way, happy baking! Mollie@KAF

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