Rosemary Focaccia Bread & Boursin Cheese


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!




Rosemary Focaccia Bread & Boursin Cheese


  • 2 Cups Warm Water
  • 2 tsp. Sugar
  • 6 tsp. Active Dry Yeast (3 Pckgs.)
  • 6 Tbsp. Extra Virgin Olive Oil
  • 5 Cups (or more) Bread Flour*
  • 3 tsp. Salt
  • For finishing the bread:
  • 1-2 tsp. Olive Oil
  • 1 Tbsp. Fresh Rosemary, finely chopped
  • 1 tsp. Salt
  • Boursin Cheese
  • 1 Stick Butter, softened
  • 1 package Cream Cheese, softened
  • 1/4 tsp. Salt
  • 1/4 tsp. Basil (1/2 tsp. if using fresh)
  • 1/4 tsp. Marjoram
  • 1/8 tsp. Thyme
  • 1/4 tsp. Black Pepper
  • 1/2 tsp. Dill Weed


  1. In a Kitchen Aid mixer (or large bowl), combine the sugar, water, 2 Tbsp of oil and yeast. Stir and let sit for about five minutes until the mixture is foamy.
  2. Mix together 4 cups of Bread Flour and the Salt. Add this to the mixer (using the dough hook) and mix until dough forms a ball. Add the 5th cup of Flour if the dough is still sticky. (You may need to add even more. I don't usually use more than 4.5 - 5 cups).
  3. Knead the dough for 8 minutes on the mixer or very vigorously by hand until dough is smooth and elastic.
  4. Coat a large bowl with some olive oil. Place the dough in the bowl, rolling it around so it is covered in oil. Cover with plastic wrap and set aside to rise about one hour or until at least doubled in bulk.
  5. Preheat oven to 400F.
  6. Finishing the Bread
  7. Grease a 9x13-inch baking pan with 1 Tbsp. Olive Oil. Pour the dough into the pan and press to fit evenly in pan. Cover the dough with plastic wrap and set aside for another hour (until doubled).
  8. Use your fingertips to poke dimples in the dough, about 3 inches apart.
  9. Drizzle remaining Olive Oil over the top of the dough. Sprinkle the Salt and chopped Rosemary all over the dough.
  10. Bake 17-20 minutes, or until golden brown.
  11. Remove bread from the oven. Slice and serve! (I like to slice it into 2x3 inch long pieces).
  12. Boursin Cheese
  13. Add all ingredients and mix until smooth and well blended. Store in the refrigerator. Serve at room temperature.

salad bread 2


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