Parsley, Sage, Rosemary and Thyme…a true love of mine.
Simon and Garfunkel had it right with these herbs. I have no idea why they used this in a song (read here for the symbolism of Parsley, Sage, Rosemary and Thyme) but these are my favorite combinations of herbs. In fact, I use to work for a catering company in Kansas City while in culinary school and the chefs there use to make a beef tenderloin or prime rib and they would tie parsley, sage, rosemary and thyme to the meat. So, years later if I want to remember what herbs they used all I have to do is think of Simon and Garfunkel’s song.
I have made focaccia bread for years; mostly for catering jobs I use to do years ago. I loved it because I could make in advance, cut, freeze and then take it out and use to make sandwiches. I’ve made a fougasse a few years ago and think it is similar to focaccia. Maybe it is just the shape that makes fougasse what it is — leaf shaped bread.