Preheat your oven to 375°F. Line a 9-inch round cake pan or a small quarter sheet pan with parchment paper and grease lightly.
Blend the cottage cheese and eggs in a blender until completely smooth.
In a large bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Pour in the cottage cheese mixture and stir until a thick dough forms. Let it rest for 5 minutes.
Transfer the dough to the prepared pan and spread it out evenly with damp hands or a spatula until it is about 3/4 inch thick. Use your fingertips to press dimples all across the surface of the dough, pressing almost but not quite to the bottom.
Drizzle the olive oil generously over the top, letting it pool into the dimples. Scatter the sliced garlic, dried rosemary, and flaky sea salt evenly over the surface.
Bake for 25 to 30 minutes, until the focaccia is golden brown on top and feels firm when pressed in the center.
Let it cool in the pan for 5 minutes, then transfer to a cutting board. Slice into squares or wedges and serve warm.
