Focaccia is a beloved Italian flatbread known for its airy texture and flavorful crust. Incorporating cottage cheese and yogurt into the dough creates a moist, tender crumb with a subtle tang, making this focaccia uniquely delicious and easy to prepare at home. It’s perfect as a snack, side, or even a base for gourmet toppings.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 cup (240g) plain Greek yogurt
- 1/2 cup (125g) cottage cheese, blended until smooth
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon olive oil (plus extra for greasing and drizzling)
- 1 teaspoon active dry yeast
- 1/4 cup (60ml) warm water (about 110°F / 43°C)
Optional toppings: coarse sea salt, fresh rosemary, cherry tomatoes, olives
Instructions
- Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, whisk together flour and salt. In a separate bowl, mix the Greek yogurt, blended cottage cheese, and olive oil until smooth.
- Add wet ingredients: Pour the yogurt-cottage mixture into the dry ingredients. Once the yeast is foamy, add it as well. Mix with a spoon or dough scraper until combined, then knead with your hands for about 5 minutes until a soft, slightly sticky dough forms.
- First rise: Lightly oil a large bowl and place the dough inside. Cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
- Preheat oven: About 20 minutes before baking, preheat your oven to 425°F (220°C). Place a baking sheet or a pizza stone inside to heat.
- Shape the focaccia: Punch down the dough gently to release excess air. Transfer it to a generously oiled baking sheet, spreading it out with your fingers to about 1/2-inch thickness. Use your fingertips to create dimples across the surface.
- Second rise: Cover the shaped dough loosely with a towel and let it rest for 20-30 minutes while the oven heats up.
- Top and bake: Drizzle olive oil over the surface, sprinkle with coarse sea salt, and add optional toppings like rosemary or cherry tomatoes. Bake for 20-25 minutes, or until golden brown and crispy around the edges.
- Cool and serve: Remove from oven and let cool slightly before slicing. Serve warm or at room temperature, perfect with dips or as a sandwich base.
Tips
- Substitutions: You can substitute regular yogurt with plant-based yogurt for vegan options. Cottage cheese can be replaced with ricotta or mashed silken tofu for similar moisture and texture.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to regain crispiness.
- Prevent sticking: Generously oil your baking sheet and your hands when shaping the dough to prevent sticking and ensure even spreading.
- Flavor enhancements: Experiment with toppings like caramelized onions, olives, or fresh herbs to customize your focaccia.
Serving Suggestions
This cottage cheese yogurt focaccia pairs beautifully with a variety of accompaniments. Serve it alongside a fresh salad, use it as a base for bruschetta, or enjoy it with dips like hummus, baba ganoush, or a simple olive oil and balsamic vinegar dip. It also makes a satisfying snack on its own or as part of a bread basket for gatherings.
Variations
For different flavor profiles, consider topping your focaccia with ingredients like roasted garlic, caramelized onions, sun-dried tomatoes, or a sprinkle of grated Parmesan cheese before baking. You can also incorporate herbs such as thyme, oregano, or basil into the dough for added aroma and taste. To make it more filling, add chopped olives or shredded cheese into the dough itself.
Storage and Reheating
Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, place slices on a baking sheet and warm in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through and crispy. Avoid microwaving, as this can make the bread soggy and lose its texture.
Frequently Asked Questions
Can I make this focaccia vegan?
Yes, you can substitute the Greek yogurt with plant-based yogurt and replace the cottage cheese with a vegan alternative like blended silken tofu or vegan ricotta. Ensure your toppings are also vegan if you choose to add any.
What if I don’t have active dry yeast?
If you don’t have active dry yeast, you can use instant yeast directly in the dry ingredients, reducing the activation step. For fresh yeast, use about double the amount and dissolve it in warm water before adding.
Can I freeze the baked focaccia?
Absolutely. Once cooled, wrap the focaccia tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, reheat slices in the oven at 350°F (175°C) for 10 minutes until warmed and crispy.
How do I prevent the focaccia from becoming dense or heavy?
Ensure proper activation of the yeast, don’t overmix the dough, and allow adequate rising time. The high moisture content from the yogurt and cottage cheese also helps create a light, airy crumb.
Can I add herbs or spices to the dough?
Yes, mixing dried herbs like rosemary, thyme, or oregano into the dough adds flavor. Fresh herbs can also be pressed into the dough or sprinkled on top before baking for a fragrant finish.
What’s the best way to get a crispy crust?
Preheat your baking sheet or pizza stone thoroughly before placing the dough on it. Also, drizzle olive oil generously on top before baking and avoid opening the oven during the first 15 minutes to preserve steam and crust formation.
Enjoy baking this moist, flavorful focaccia that combines the richness of cottage cheese and yogurt for a soft, fluffy bread with a delicious crust. Perfect for sharing or elevating your everyday bread game!
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