Fusion Bread


I baked an Italian style Focaccia Bread last weekend and got very excited & confident thanks to the perfect texture and flavour of the bread. And decided to pursue the fine art of baking different types of breads further and in detail!

Mr. Manoj Tiwari of Sikandalous Cuisine gave me a wonderful idea of replacing the All Purpose Flour (Maida) with Sooji to make a healthier version of the bread plus to get some crunch in the texture. I got the idea of adding Fried Onions or Birista thanks to Ms. Sharmistha Mukherjee Cheema which sounded quite delicious to me! I also decided to replace Green Olives with Jalapenos this time to give it a spicy twist! So I made all these changes to the original recipe and baked this Fusion Bread!

The final result was a successful one! The bread came out crunchy, spicy and a lot more flavourful! It has given me a lot of confidence in trying out more variations in the future. Do give it a shot folks…


1.5 cups whole wheat flour (Atta)
1 cup Sooji
1/2 cup + 3 tablespoon warm water
¼ cup olive oil
1 teaspoon yeast
1 ½ teaspoon salt
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon rosemary (dry)
2 teaspoon chilli flakes
2 tbsp fried onions (Birista)
2 tablespoons sun dried tomatoes (1 tbsp finely chopped for mixing, 1 tbsp sliced for topping)
6 sliced jalapenos


1. Dissolve the sugar in 3 tbsp warm water, add yeast and let it stand for 15 minutes. The yeast should froth well. If it doesn’t froth, the bread won’t rise and you need to repeat this process to get the best results.

2. Sieve together the whole wheat flour and salt. Mix the Sooji as well.

3. From the ¼ cup olive oil, reserve 1 tablespoon for drizzling on the dough before it goes into the oven. Mix the rest in the flour mix.

4. Add the oregano, rosemary, chilli flakes, 1 tbsp chopped sun dried tomatoes, fried onions and add warm water; knead for 10-15 minutes till the dough becomes smooth. It won’t get elastic due to Sooji so don’t worry!


5. Transfer the dough to a greased bowl; cover and let it rise for 1 hour in a warm place (I put it inside a microwave oven covered with a moist cloth). The dough should have risen atleast twice the original size.


6. Cover a baking pan with aluminium foil pan and grease it with olive oil. Transfer the dough onto the pan, spread it properly, dimple the dough about a dozen times with the tip of your finger pointing straight down and leave for 30 minutes covered with a moist cloth in room temperature.

7. When the dough has risen well, gently press in the sliced sundried tomatoes and jalapenos into the holes. Let them go into the dough, otherwise they tend to fall of when slicing the focaccia and they burn a bit when baking. Then drizzle the remaining olive oil on top.

8. Bake in a pre-heated oven at 190 degrees Celcius for 25 to 30 minutes or until the top is well browned.

9. Slice the bread as per your liking and start gobbling them up.


10. Thank Mr. Manoj Tiwari  & Ms. Sharmistha Mukherjee Cheema first and me later.

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

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