Focaccia with Crushed Tomatoes

Regular all-purpose flour has an average extraction rate and ash content (in France it’s called type 55), making it especially useful for common baked goods that require some level of leavening such as pancakes, pound cakes and bread, or cookies. For truly good bread you want a higher extraction rate (type 65), which has better leavening properties. This type of flour is often used in bread mixes, and you can buy it at a specialty store or directly from a mill. All-purpose flour (typ