When I want to flavor my focaccias or bread loaves with spices or herbs, I add them dried to the dough instead of topping the final product before baking. In this way, I don't lose them when I slice the final product and I don't make a mess. As seeds I use sometimes fennel seeds, that I toast before use. As herbs I use oregano, thyme, herbes de Provence or rosemary. All dry store-bought (or homemade mixes of store-bought).
Does it make a difference to toast the herbs in a dry hot pan before such use? Would it amplify flavor like it does for seeds/spices?