A sweet and gently spiced bread that’s perfect for dipping or a tasty sandwich. A hybrid of focaccia and pompe à l’huile
So nice I had to name them twice. (Sorry Levi Roots!) These have long been a BBQ staple in my house. I remember the long lazy weekends after I graduated, sitting on Southsea Common with my friends eating these. They’re so easy to make, but they key to the flavour is the overnight marination.
If you haven’t tried samphire before, I can only describe the texture as like spaghetti, it’s very smooth and salty to boot. Here’s my recipe with a pinch more flavour, but it’s still good with plain ol’ butter.