There’s something deeply satisfying about combining two slow foods together. Fermentation and bread both ask for patience, time and trust. The reward? A focaccia that’s airy and rich with flavour, with little pockets of tangy kraut baked into golden olive oil crust.

This recipe is intentionally relaxed. It doesn’t need perfection. We want sticky dough, wild bubbles and a focaccia that feels alive.

Why Add Sauerkraut to Focaccia?

Sauerkraut brings acidity, moisture and incredible depth to bread. As it bakes, the edges caramelise slightly while the inside stays soft and fluffy.

The brine also adds subtle complexity and helps season the dough naturally.

This is one of my favourite ways to use fermented vegetables beyond the side-of-plate situation. It turns a simple focaccia into something savoury, alive and deeply comforting.

Sauerkraut Focaccia Recipe

The Poolish (Night Before)

A poolish is simply a wet pre-ferment that gives focaccia more flavour, better texture and those beautiful irregular bubbles.

Mix Together

• 200g strong bread flour
• 200g water
• A small sprinkle of dried yeast

Stir until combined. Cover loosely and leave overnight at room temperature.

By morning it should look bubbly, airy and alive.

The Dough (Next Morning)

Add to the Poolish

• 300g strong bread flour
• 200g water
• 25g olive oil
• 1 tsp dried yeast
• 10g sea salt

Mix everything together until shaggy and sticky. Don’t worry about kneading perfectly, focaccia loves hydration.

Leave to rest for 30 minutes.

Stretch & Fold Time

Over the next 2 hours:

• Stretch and fold the dough 4 times
• Leave 30 minutes between each fold

You’ll notice the dough becoming smoother, stretchier and much puffier.

After the final fold, leave the dough to rise for another 1–2 hours until noticeably airy.

Into the Tray

Generously oil a baking tin with olive oil.

Carefully transfer the dough into the tray and let it relax for about 20 minutes before gently stretching it toward the corners.

Then leave it again for around 1 hour.

This is the important bit:
we want the dough ridiculously bubbly. Puffy. Wobbly. Slightly chaotic.

Tiny fermentation pillows everywhere.

Toppings

Once the dough is beautifully risen:

• Dimple the surface with oiled fingers
• Add generous handfuls of sauerkraut
• Spoon over a little sauerkraut brine
• Sprinkle with flaky salt
• Add another drizzle of olive oil if you fancy

Bake at:

• 220°C for around 25 minutes

Until deeply golden with crisp edges.

Finish with:

• Wild garlic
• Crumbled feta

Eat warm if possible.

Cultured Brine Butter

This is one of those tiny things that makes people stop mid-bite.

Using live sauerkraut brine in butter creates something slightly tangy, cultured and unbelievably good spread onto warm focaccia.

You’ll Need

• 250g very soft good-quality butter
• 1–2 tbsp live sauerkraut brine
• Pinch of sea salt

Optional:

• Wild garlic
• Black pepper
• Lemon zest

Method

Whip the butter until soft and airy.

Slowly add the sauerkraut brine while mixing until smooth and lightly fluffy. Taste as you go — you want a gentle tang, not overpowering acidity.

Fold through herbs if using.

Serve generously over warm focaccia so it melts into all the little fermented air pockets.

A Few Notes

Don’t squeeze the sauerkraut too dry

A little moisture helps flavour the bread beautifully.

The wetter the dough, the lighter the focaccia

Sticky dough = airy crumb.

Fermentation changes with temperature

Warmer kitchens rise faster. Cooler kitchens take their time.

Wild garlic alternatives

Try:

• Chives
• Rosemary
• Dill
• Spring onions