Heat the oven to 400 F / 200 C. Line a 23 x 33 cm / 9 x 13-inch sheet pan with parchment paper.

Add the cottage cheese and eggs to a blender. Blend for 30 to 45 seconds until completely smooth with no visible curds.

In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder.

Pour the blended cottage cheese mixture into the dry ingredients. Stir with a spatula until just combined, a few small lumps are fine.

Pour the batter onto the prepared pan. Spread it evenly with an offset spatula to about 1/4 inch (6 mm) thick, filling the pan without thin gaps.

Brush the top lightly with the olive oil.

Bake for 18 to 22 minutes, until the edges are deep golden brown and the center feels set and springs back when pressed.

Turn on the broiler for 1 to 2 minutes if you want more color on top, watching closely so it doesn't burn.

Cool on the pan for 5 minutes, then lift out using the parchment and transfer to a cutting board.

Slice into wedges and serve warm.