Blend the cottage cheese: Add cottage cheese to a blender or food processor and blend until smooth. This helps it incorporate cleanly into the dough and avoids visible curds.

Proof the yeast (if using active dry): In a small bowl, mix warm water (about 105–110°F) with sugar and active dry yeast. Let it sit 5–10 minutes until foamy. If using instant yeast, you can skip this and add it directly to the flour.

Mix the dough: In a large bowl, combine flour and salt. Add the blended cottage cheese, the yeast mixture (or instant yeast and warm water), and 2 tablespoons of olive oil. Stir with a spoon until a shaggy dough forms. If it’s very stiff, add a splash more water; if too sticky, dust in a little flour. Aim for soft and slightly tacky.

Short rest and folds: Let the dough rest for 10 minutes. With wet hands, perform 2–3 sets of stretch-and-folds right in the bowl: grab an edge, stretch it up, fold over the center; rotate the bowl and repeat a few times. This builds structure without heavy kneading.

First rise: Drizzle 1 tablespoon olive oil over the dough and turn it to coat. Cover the bowl tightly and let it rise at room temperature until doubled, about 60–90 minutes depending on your kitchen temperature.

Prepare the pan: Generously oil a 9x13-inch sheet pan or a large cast-iron skillet with 2–3 tablespoons olive oil. This ensures a crisp, flavorful bottom crust.

Pan and rest: Gently tip the risen dough onto the oiled pan. With oiled fingers, press and coax it toward the edges without deflating it too much. If it resists stretching, let it rest 10 minutes and try again.

Second rise: Cover loosely and let the dough puff until slightly jiggly and airy, about 30–45 minutes. Preheat the oven to 425°F (220°C) during this time.

Dimple and top: Oil your fingertips and press deep dimples all over the dough. Drizzle a few tablespoons of olive oil over the surface so it pools in the dimples. Sprinkle with flaky salt and rosemary. Add optional toppings like garlic, tomatoes, or olives.

Bake: Bake on the middle rack for 22–28 minutes, until the top is golden and the edges are crisp. The center should spring back lightly when pressed.

Finish and cool: Brush or drizzle a little more olive oil over the hot focaccia for shine and flavor. Let it cool in the pan for 10 minutes, then transfer to a rack. Slice into squares and serve warm or at room temperature.