Cottage Cheese Rosemary Olive Bread

If you have never baked bread with cottage cheese before, this is a great place to start.

The cottage cheese blends right into the dough and makes the bread soft and tender inside.

You get a nice chewy loaf with a golden crust, and it holds together really well.

The olives and rosemary add a savory, earthy flavor that goes with almost anything.

I like to serve it warm with a little olive oil, or use it for sandwiches the next day.

Why I Love This Recipe

Amazing Flavor – Salty kalamata olives and fresh rosemary give every slice a bold Mediterranean taste that feels like a bakery treat.

Soft and Tender Crumb – The cottage cheese keeps the inside moist and fluffy while the crust bakes up deeply golden and crisp.

Beginner Friendly – The steps are simple and clear, so even first-time bread bakers can pull off a beautiful loaf.

Bakery Look at Home – A round golden loaf topped with flaky salt looks stunning enough to impress anyone at your table.

The Ingredients

• 1 cup Small Curd Cottage Cheese
• 3/4 cup Warm Water
• 2 1/4 tsp Instant Yeast
• 1 tbsp Honey
• 3 cups Bread Flour
• 1/2 cup Whole Wheat Flour
• 1 1/4 tsp Fine Salt
• 2 tbsp Olive Oil
• 3/4 cup Chopped Kalamata Olives
• 1 tbsp Chopped Fresh Rosemary
• 1 tsp Garlic Powder
• 1 tsp Flaky Salt

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.

Step 2

Add the bread flour, whole wheat flour, fine salt, olive oil, and garlic powder. Mix until a shaggy dough forms, then let it rest for 10 minutes.

Step 3

Knead the dough for 7 to 9 minutes, until smooth and elastic. Knead in the olives and rosemary during the final 2 minutes.

Step 4

Place the dough in a lightly greased bowl, cover, and let it rise for 60 to 75 minutes, or until doubled.

Step 5

Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Cover and let it rise for 35 to 45 minutes, until puffy.

Step 6

Preheat the oven to 400 degrees F. Brush the loaf lightly with water and sprinkle it with flaky salt.

Step 7

Bake for 32 to 38 minutes, until deeply golden and the center reaches 195 degrees F. Transfer to a wire rack and cool completely before serving.

Quick Tips

Blend the Cottage Cheese Until Fully Smooth

Take your time in step one and blend the cottage cheese, water, yeast, and honey until there are no lumps at all. Small curds can leave little pockets in your dough that mess with the texture.

You want it to look like a smooth, creamy liquid before you add the flour. If you still see bits of curd, keep blending for another 30 seconds or so.

Check Your Water Temperature

The water should be warm to the touch but never hot, around 100 to 110 degrees F. If it feels too warm on your wrist, let it cool down before adding the yeast.

Water that is too hot will kill the yeast and your dough won’t rise. If the water is cold, the rise will take much longer than the times listed.

From my experience, warm like a comfortable bath is the sweet spot.

Add the Olives and Rosemary Last

Wait until the final 2 minutes of kneading to work in the olives and rosemary, just like the steps say. If you add them too early, the olives break down and turn the whole dough purple.

Pat the chopped olives dry with a paper towel before adding them too. Extra moisture from the olives can make your dough sticky and harder to shape.

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Quick Answers

Do I need to drain the cottage cheese before blending it?

No, you can use it straight from the container since you blend it right into the water and yeast anyway. The extra liquid actually helps make the dough soft and easy to work with.

Just make sure you blend it until it is completely smooth so you do not end up with little lumps in your bread.