Cool, don’t fucking make it. 🙄

Pizza/focaccia dough: 3 cups bread flour, 2 cups low fat cottage cheese, 1/2 tsp active dry yeast. Proof the yeast in 3 Tbsp warm water. Meanwhile, blend the cottage cheese in a blender or with an immersion blender, until it’s smooth. Add the yeast/water to the cottage cheese, stir, and then mix into about 2 1/4 cups of the flour. Let set for an hour or so. Turn out onto a board with the remainder of the flour and knead/incorporate. Divide into two. Take one of the halves, with (olive) oiled hands, and flatten/stretch/poke on a parchment paper-lined pan. Season with salt, pepper, herbs, and decorate with cherry tomato halves. Sprinkle with a tbsp of grated Parmesan. Bake at 450 until golden (it took about 20 minutes for my convection oven. Maybe longer for a conventional oven. Cook the other half of the dough the same way, or make a pizza crust out of it to use or freeze for later.

Yes, this makes two focaccia, or two pizza crusts.

Pizza/focaccia dough: 3 cups bread flour, 2 cups low fat cottage cheese, 1/2 tsp active dry yeast. Proof the yeast in 3 Tbsp warm water. Meanwhile, blend the cottage cheese in a blender or with an immersion blender, until it’s smooth. Add the yeast/water to the cottage cheese, stir, and then mix into about 2 1/4 cups of the flour. Let set for an hour or so. Turn out onto a board with the remainder of the flour and knead/incorporate. Divide into two. Take one of the halves, with (olive) oiled hands, and flatten/stretch/poke on a parchment paper-lined pan. Season with salt, pepper, herbs, and decorate with cherry tomato halves. Sprinkle with a tbsp of grated Parmesan. Bake at 450 until golden (it took about 20 minutes for my convection oven. Maybe longer for a conventional oven. Cool the other half of the dough the same way, or make a pizza crust out of it to use or freeze for later.