Cottage cheese focaccia bread is ridiculously good and so easy to make with 4 ingredients in the dough, plus olive oil and seasonings!
This soft, chewy cottage cheese focaccia is a family favorite! It works as an appetizer, side, or as sandwich bread. We switch up the seasonings and dips depending on the meal.
Tonia’s Notes
We have a restaurant in the Twin Cities area called Punch Pizza that makes outstanding Neapolitan pizza. My favorite item on the menu is their focaccia, which is topped with rosemary and sea salt. I could happily eat it as my meal.
So, it should be no surprise that my favorite cottage cheese recipe is this focaccia! It reminds me of my restaurant favorite, and we make it often. It goes well with cottage cheese pizza, spaghetti, and fettuccini alfredo. We enjoy it dipped in olive oil, sprinkled with fresh Parmesan, or with garlic butter.
How To Make Cottage Cheese Focaccia
Cottage Cheese
Add 4% small curd cottage cheese to a mini food processor and blend until smooth. Then, allow it to rest for 10 minutes.
Dough Ingredients
To make the dough, put all-purpose flour, baking powder, and kosher salt in a bowl and stir to combine. Add the blended cottage cheese and mix until a rough dough forms.
Prep Loaves
Turn the dough out onto a floured surface, form it into a ball, cover it with plastic wrap, and allow it to rest for 10-15 minutes. Uncover the dough and cut it into two pieces. Roll each piece out into a circle about 9 inches wide.
Focaccia Seasoning
Transfer the dough to the greased 9-inch pans. Use your fingertips to dimple the dough. Drizzle with olive oil and brush to coat evenly. Sprinkle with rosemary, sea salt, and coarse-ground black pepper.
Bake
Finally, bake the cottage cheese focaccia at 400˚F for 13-16 minutes. Cut into wedges and serve with olive oil for dipping.
Recipe Tips
- Make Ahead: You can prepare the dough ahead of time, wrap it in plastic wrap, and refrigerate it overnight. Allow it to sit on the counter at room temperature for 20-30 minutes before preparing it.
- Leftovers: Store leftover cottage cheese focaccia in an airtight container at room temperature for 1-2 days or in the freezer for up to a month.
- Loaf Size: I do not recommend baking all of the dough in one pan for a thicker loaf. Since the focaccia has to bake longer to fully cook inside, the outside gets dark brown. The flavor and texture are also affected by the longer baking time.
- Seasonings: We love the rosemary, sea salt, and pepper combination, but it’s also fun to make it with other seasonings! Try garlic, Italian seasoning, onion, or everything bagel seasoning.
More Cottage Cheese Recipes
- Cottage Cheese Cheesy Bread
- Pizza Dough with Cottage Cheese
- Cottage Cheese Breadsticks
- Cottage Cheese Bagels
Cottage Cheese Focaccia
Video
Equipment
Ingredients
Dough
- 1 cup cottage cheese 4% small curd
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon kosher salt
Toppings
- 2 tablespoons olive oil divided
- 2 teaspoons dried rosemary divided
- ¼ teaspoon sea salt divided
- ⅛ teaspoon coarse ground black pepper divided
Instructions
- Preheat the oven to 400˚F. Process the cottage cheese in a food processor until smooth. Rest for 10 minutes.
- Combine the flour, baking powder, and salt in a bowl. Add the blended cottage cheese and mix until a dough forms.
- Transfer the dough to a floured surface, gather it into a ball, cover, and rest for 10-15 minutes. Divide the dough into 2 pieces. Flatten the dough into circles, transfer to greased 9-inch round metal pans, and press to fill the pans.
- Use your fingertips to dimple the dough. Drizzle with olive oil and use a brush to evenly coat the dough. Sprinkle with dried rosemary, sea salt, and coarse-ground black pepper.
- Bake at 400˚F for 13-16 minutes. Cool and cut into wedges.
