This delicious Rosemary Focaccia Bread is a household favorite in my family! Lather a piece of it with the Boursin Cheese and soon the entire pan will be gone.
It goes wonderfully with pasta dishes, particularly Spaghetti with The Midwest Skinny’s Marinara Sauce.
The tricky thing about this bread is that the amount of flour needed can differ on any given day. I suggest to start small, adding in one cup at a time. If the dough is still sticky and wet, add a little more flour. Continue this until you get smooth elastic looking dough. Another key to this bread is letting it rise twice! Great bread takes patience. But I have faith you can do it!
The cheese will keep well in the refrigerator, but be sure to remove and let it reach room temperature for serving. (Heating it in the microwave to soften it will make the consistency and taste be off!) Don’t be alarmed if you find yourself dipping random edible items (like potato chips, or veggies) in the cheese once all the bread it gone. We do it all the time- no judgments here!