If you have never added cottage cheese to focaccia before, this is a great place to start. It makes the whole thing softer and richer than you might expect.
The cottage cheese blends right into the dough, so you don’t see it or taste it on its own. What you get instead is a light, tender crumb that stays fresh longer.
My cottage cheese herb focaccia has that classic dimpled top, crispy edges, and a good drizzle of olive oil. The rosemary and Italian herbs on top pull it all together.
It looks like something from a bakery, but the steps are simple and forgiving. Even if you have never baked bread before, you can handle this one.
Serve it warm next to soup or pasta, or slice it for sandwiches. Either way, it disappears fast.
Why I Love This Recipe
Incredibly Soft Inside – The cottage cheese keeps the crumb tender and moist, giving you a pillowy center that stays fresh far longer than regular focaccia.
Crispy Golden Top – The olive oil and deep dimples create those crunchy edges and a beautiful deep golden crust everyone loves.
Packed With Flavor – Fresh rosemary, Italian herbs, and flaky salt give every bite a savory, fragrant taste that feels like a bakery treat.
Protein Rich Bread – Blending a full cup of cottage cheese into the dough adds satisfying protein you don’t usually get from bread.
The Ingredients
For The Dough
- 1 cup Small Curd Cottage Cheese
- 3/4 cup Warm Water
- 2 1/4 tsp Instant Yeast
- 1 tbsp Honey
- 3 1/2 cups Bread Flour
- 1 1/2 tsp Fine Salt
- 2 tbsp Olive Oil
For The Topping
- 3 tbsp Olive Oil
- 1 tsp Flaky Salt
- 1 tsp Dried Italian Herbs
- 1 tbsp Chopped Fresh Rosemary
How to Make This Recipe
Step 1
Blend the cottage cheese, warm water, yeast, and honey until smooth. Pour the mixture into a large bowl and stir in the bread flour, salt, and 2 tablespoons of olive oil until a sticky dough forms.
Step 2
Knead the dough for 6 to 8 minutes, until elastic but still slightly tacky. Place it in an oiled bowl, cover, and let it rise for 60 to 75 minutes, or until doubled.
Step 3
Coat a 9 x 13-inch baking pan with 1 tablespoon of the topping oil. Transfer the dough to the pan and gently stretch it toward the corners.
Step 4
Cover the pan and let the dough rise for 30 to 40 minutes, until very puffy. Meanwhile, preheat the oven to 425 degrees F.
Step 5
Drizzle the remaining topping oil over the dough. Press deep dimples across the surface with oiled fingertips, then sprinkle with flaky salt, Italian herbs, and rosemary.
Step 6
Bake for 22 to 27 minutes, until the top and bottom are deep golden brown.
Step 7
Let the focaccia cool in the pan for 10 minutes, then transfer it to a wire rack. Serve warm or at room temperature.
Quick Tips
Blend The Cottage Cheese Until Totally Smooth
Even if you use small curd cottage cheese, you still want to blend it until there are zero lumps left. Any curds that stay whole will show up as little pockets in your dough and mess with the texture.
From my experience, blending for a full minute gives you a creamy, pourable mix that spreads evenly through the flour. This is what gives the crumb that soft, tender feel.
Check Your Water Temperature
Warm water should feel about like a comfortable bath, not hot. If it’s too hot it will kill the yeast, and if it’s too cold your dough won’t rise well.
My favorite trick here is to aim for around 100 to 110 degrees F. If you don’t have a thermometer, it should feel just barely warm on the inside of your wrist.
Keep The Dough Sticky And Tacky
This dough is supposed to be a little sticky, so resist the urge to add a bunch of extra flour while kneading. Too much flour makes the focaccia dense and dry instead of light and airy.
I’ve found that a slightly tacky dough that still pulls away from your hands is exactly right. Lightly oil your hands instead of flouring them if it’s sticking too much.
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Quick Answers
Can I taste the cottage cheese in the finished focaccia?
No, you really can’t. Blending it smooth and mixing it into the dough spreads it evenly, so it melts into the bread and just adds softness and a gentle richness.
What you end up with tastes like classic focaccia, with a tender inside and no lumpy or tangy bits at all.
Cottage Cheese Herb Focaccia
Ingredients
For The Dough
- 1 cup Small Curd Cottage Cheese
- 3/4 cup Warm Water
- 2 1/4 tsp Instant Yeast
- 1 tbsp Honey
- 3 1/2 cups Bread Flour
- 1 1/2 tsp Fine Salt
- 2 tbsp Olive Oil
For The Topping
- 3 tbsp Olive Oil
- 1 tsp Flaky Salt
- 1 tsp Dried Italian Herbs
- 1 tbsp Chopped Fresh Rosemary
Equipment
- blender
Instructions
- Blend the cottage cheese, warm water, yeast, and honey until smooth. Pour the mixture into a large bowl and stir in the bread flour, salt, and 2 tablespoons of olive oil until a sticky dough forms.
- Knead the dough for 6 to 8 minutes, until elastic but still slightly tacky. Place it in an oiled bowl, cover, and let it rise for 60 to 75 minutes, or until doubled.
- Coat a 9 x 13-inch baking pan with 1 tablespoon of the topping oil. Transfer the dough to the pan and gently stretch it toward the corners.
- Cover the pan and let the dough rise for 30 to 40 minutes, until very puffy. Meanwhile, preheat the oven to 425 degrees F.
- Drizzle the remaining topping oil over the dough. Press deep dimples across the surface with oiled fingertips, then sprinkle with flaky salt, Italian herbs, and rosemary.
- Bake for 22 to 27 minutes, until the top and bottom are deep golden brown.
- Let the focaccia cool in the pan for 10 minutes, then transfer it to a wire rack. Serve warm or at room temperature.