No-Knead Bread with Castelvetrano Olives

“Some foods are so comforting, so nourishing of body and soul, that to eat them is to be home again after a long journey. To eat such a meal is to remember that, though the world is full of knives and storms, the body is built for kindness. The angels, who know no hunger, have never been as satisfied.”
― Eli Brown

Soup and Bread. Homemade, of course. What could be better on a cold winter’s day? At Kafé Zolo, the café in Sweden I had the privilege of owning for four years, soups were a speciality and so very appreciated. A favorite was Tomato Soup (my way). There’s tomato soup and then there’s Tomato Soup; so forget your mom’s Campbell’s tomato soup and try mine instead.

TOMATO SOUP WITH CHILE AND APRICOTS - À LA KAFÉ ZOLO SERVINGS: 8

Ingredients:

1 yellow onion

2 large garlic cloves

2 red chiles (deseeded and finely chopped) or 2 teaspoons chile flakes

2 Tablespoons vegetable oil

2 Tablespoons unsalted butter

6 14.5 ounce (411 g) Diced Fire Roasted Tomatoes (crushed)

6 Tablespoons tomato paste

3 1/2 cups (8 dl) vegetable or chicken bouillon (more if soup is too thick)

40 dried apricots (chopped)

1 cup sour cream or full-fat yogurt (10% or more)

3 Tablespoons granulated sugar or cocoa (cuts the acidity)

1 cinnamon stick

Your favorite herb seasoning: I like an Italian herb mix (2-3 tsps)

Salt and Pepper to taste

Preparation:

Peel and chop coarsely the apricots, garlic and onion.

Finely chop the red chiles.

Heat the oil and butter in a soup pot over low heat until butter is melted.

Add the apricots, chiles/flakes, garlic and onions to the pot and simmer on low.

Stir occasionally, until the onions and garlic are soft but not browned.

Add half of the crushed tomatoes, the bullion, stick of cinnamon and tomato paste.

Let simmer for 30 minutes.

Remove the stick of cinnamon.

Using an immersion blender, mix soup until creamy.

Add the remaining crushed tomatoes, sour cream (or yogurt), sugar (or cocoa powder) and stir.

Add salt, pepper and herbs to taste.

Top with your favorite herbs (fresh or dried) and a dollop of sour cream.

Homemade bread may sound like a daunting endeavour; but trust me, this No-Knead bread recipe is easy and foolproof. After making a successful loaf you’ll never need another bread recipe. And you can play around with it , as I do. Add some olives. Herbs. Whole wheat flour, if you will. Just do it! You’ll love it.

NO-KNEAD BREAD WITH CASTELVETRANO OLIVES

YEILD: one loaf

Ingredients:

3/4 teaspoon Active Dry Yeast

1/2 cup (1 dl) juice from the Castelvetrano Olives

1 cup (2 dl) water (room temperature)

3 cups (7 dl) All-Purpose Flour

2 teaspoons salt

1 cup (2 dl) chopped Castelvetrano olives

In a large mixing bowl combine the yeast and liquids. Let sit for 3 minutes.

Add the flour and salt and mix with a wooden spoon. The dough will be quite sticky. Add one tablespoon olive oil and mix carefully with your hands —the best kitchen utensils— forming a slightly round ball. It doesn’t have to be perfect as the dough will rise and bubble for the next 12 hours. Cover with plastic wrap and a dish towel and let sit in a warm (not hot) draft-free place.

I usually make the dough in the evenings and let it sit overnight.

When the dough has doubled in size remove the plastic wrap and dish towel and add the chopped Castelvetrano olives. Place the dough on a floured surface and stretch it a few times, incorporating all of the olives. Form a round loaf and place it gently on a cooking sheet lined with parchment paper. Cut the paper around the loaf so you have an inch or two in which to lift it into your baking vessel. Dust with flour and cover with the dish towel. Let rise for 1 1/2 hours.

Set oven at 400° and place a cast iron pot with lid on a middle rack.

After 1 1/2 hours take out the pot and carefully remove the lid. Place dough with parchment paper in the hot pot and put the lid on.

Bake for 30 minutes. Remove lid and bake for another 30 minutes or until bread is golden-brown and crusty.