New Delhi, Oct. 3 -- At Mumbai's recently opened Franco-American restaurant SoBo 20, which specialises in Louisiana's Cajun and Creole cuisines, the guests particularly look forward to the warm sourdough focaccia squares. The Italian flatbread is a textural delight: lightly charred on the edges and an airy crumb that gives it the perfect chewy bite. Paired with the house butter and topped with crisp, fried sage, it elevates the whole act, setting the tone for some serious flavours to follow.

SoBo 20's executive chef Sudeep Kashikar bakes about 500 portions of the focaccia bread every week. Called "SoBo bread", it has now become one of the most Instagrammable dishes from the menu.

I'm curious about the technique, and ask Kashikar to take...