Sauté two cloves of garlic “in camicia” (= with their skins on) in a pan with the oil. As soon as the garlic begins to brown, add the coarsely chopped bread and cook it until golden brown, then remove and put it to one side. Now pour into the pan the “Spremuta di Pomodoro con Basilico” (375 ml, thick) diluted with 2 glasses of water, and leave to simmer over a low heat stirring from time to time. Season with salt to taste and add a piece of fresh “pepperoncino”, or some powdered chilli. In the meanwhile, cut the mozzarella into cubes and pit the olives. When the “Spremuta di Pomodoro” reaches boiling point turn the heat off, remove the garlic and leave to cool. Serve the soup warm, in small bowls, topping it with the fried bread, the mozzarella and the olives.