Hearty German-Inspired Focaccia with Caraway & Maple

Whole-Wheat Focaccia with Caraway & Maple

On our recent trip to Germany, one thing I absolutely fell in love with was the bread. Nearly every loaf was made with whole wheat or rye flour, often laced with caraway seeds. It was hearty, nourishing, and full of flavor — the kind of bread that makes you feel good while eating it. No unnecessary vegetable oils or added sugars, just simple, fresh-baked goodness.

When I got home, I knew I wanted to recreate that bread in my own kitchen. I played around with a couple of focaccia recipes and blended them into this version: a whole-wheat and white flour focaccia with caraway sweetened ever so slightly with maple syrup. It’s simple, rustic, and deeply satisfying.

This focaccia pairs perfectly with German-inspired plates — think juicy sausages, tangy sauerkraut (I’ll be sharing my easy homemade sauerkraut recipe soon, so keep an eye out!), and a dollop of honey mustard.

Recipe: Whole-Wheat Focaccia with Caraway & Maple

(No-Knead + Stretch & Fold Method)

Ingredients

• 1 cup warm water (about 110°F / 43°C)

• 2 tsp instant yeast

• 1 ½ tsp maple syrup

• 1 ¼ cups whole-wheat flour

• 1 ¼ cups all-purpose white flour

• ¼ cup extra virgin olive oil, divided

• 2 tsp fine sea salt

• 1–2 tsp caraway seeds (to taste)

• Avocado oil spray or olive oil, for greasing pan

• Flaky sea salt, for garnish

Instructions

Activate Yeast

1. In a large bowl, whisk together warm water, yeast, and maple syrup.

2. Cover with a towel and let sit for 5 minutes, until foamy.

Mix Dough

3. Add both flours, sea salt, and half the olive oil (2 tbsp). Stir with a wooden spoon until a sticky dough forms.

4. Stir in the caraway seeds. (It will be shaggy and tacky — that’s perfect!)

First Rise (with optional stretch & fold)

5. Drizzle the top of the dough with a little olive oil to prevent sticking. Cover with a damp towel.

6. Let rise in a warm place for 1 ½ hours, until doubled.

7. Optional strength step: After 30 minutes, uncover the bowl, grab one side of the dough, stretch it up, and fold it over to the other side. Rotate the bowl 90°, repeat, and do this 4 times (a full circle). Cover again and continue rising. This helps create a lighter, airier focaccia.

Shape & Second Rise

8. Grease or spray a 9×13 baking sheet (for thinner crispier texture or an 8x8 deeper ceramic dish (for thicker, fluffier texture). Transfer the dough into the pan.

9. Gently press and stretch it toward the edges.

10. Use oiled fingertips to dimple the surface, then drizzle with the remaining olive oil (2 tbsp).

11. Cover with a damp towel and let rise another 30 minutes. Meanwhile, preheat oven to 425°F (220°C).

Bake

12. Sprinkle with extra caraway seeds (optional) and flaky sea salt.

13. Bake 20–25 minutes, until golden brown and lightly crisp on top.

Cool & Serve

14. Let rest 10 minutes before slicing. Serve warm or at room temperature with ghee, grassfed butter or your favorite cheese (think Dutch gouda or manchego).

*With the stretch-and-fold, you’ll get a chewier crumb and better lift, even with whole-wheat flour.

Flavor Variations

Once you master the base dough, you can have fun with toppings:

• Caraway & Onion: Add caramelized onions for sweetness.

• Caraway & Cheese: Sprinkle gruyère, gouda, or parmesan before baking.

• Caraway & Garlic: Mix minced garlic into the olive oil drizzle.

• Caraway & Seed Mix: Add sesame, poppy, or sunflower seeds for a multigrain vibe.

• Caraway & Apple: Thinly sliced tart apples for a savory-sweet twist.

• Caraway & Herbs: Try thyme, parsley, or dill instead of rosemary.

• Caraway & Smoked Salt: For an earthy, rustic edge.

This focaccia is hearty enough to stand alone but also shines alongside classic German flavors — sausages, honey mustard, and sauerkraut. Simple, rustic, and deeply satisfying. Enjoy!