Rosemary, Sage, Thyme, Marjoram, Fennel, Tarragon, Fig, Laurel (similar to bay- the herb that was used in traditional Greek head wreaths).
Smokin’ on a hot grill/flat top…
The foccacia dough is placed on top of the smokin’ herbs and then is flipped onto another pile of burning herbs.
The loaves that are now coated in burnt herbs are put into the oven to cook through.
The result: soft and slightly chewy interior with a glorious crust… the foccacia is filled with the aroma and flavours of herbs. No need for butter or oil here- it’s a pleasure to smell and to taste.
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