BreakfastSnack & breadVegetarian

Cottage Cheese Protein Focaccia

Name: Cottage Cheese Protein Focaccia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 pieces
Ingredients: 300g cottage cheese, blended smooth; 220g self-rising flour; 1 large egg; 2 tbsp , divided olive oil; 1 tbsp fresh rosemary, chopped; 2 cloves garlic, minced; to taste flaky sea salt

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Blended cottage cheese takes the place of most of the olive oil and butter in a normal focaccia dough, so you get the same dimpled, olive-oil-pooled top and open crumb with a fraction of the usual fat. Good on its own with flaky salt or split for sandwiches.

Per serving (1 piece)

10g

Protein

230

Calories

30g

Carbs

Fat

6 pieces15 min25 min

Ingredients

11 ozcottage cheese, blended smooth
8 ozself-rising flour
1 largeegg
2 tbspolive oildivided
1 tbspfresh rosemary, chopped
2 clovesgarlic, minced
to tasteflaky sea salt

Steps

1
Preheat oven to 220°C (425°F). Oil a 9x13-inch pan or baking sheet.
2
Blend the cottage cheese until completely smooth with no curds left.
3
Stir the blended cottage cheese, egg, and self-rising flour together into a shaggy dough, then knead briefly until it comes together into a ball.
4
Press the dough into the prepared pan, stretching it out with oiled hands until it fills the pan in an even layer.
5
Dimple the surface all over with your fingertips, drizzle with the remaining olive oil so it pools in the dimples, then scatter over the rosemary, garlic, and flaky salt.
6
Bake 20-25 minutes until deep golden brown and cooked through in the center.
7
Cool 10 minutes before slicing.