Step 1

In a 2 cup liquid measuring cup, add the tomato soup and heat in the microwave until room temperature. Add warm water until you have 2 cups of liquid.

Step 2

Mix the warm tomato soup, salt, yeast, and tablespoon of olive oil in a bowl with a spoon until dissolved.

Step 3

Add flour to the mixture until a shaggy dough forms. The dough should be wet and jiggly. You may need to adjust warm water tablespoon by tablespoon.

Step 4

Cover mixture with plastic wrap and let rest for 30 minutes.

Step 5

Preheat the oven to 250° F and par-dry the sliced cherry tomatoes on a sheet tray cut-side up for 1 - 2 hours or however much time you have. Let cool

Step 6

Set up a bowl of warm water for your hands, then execute four stretch and folds from North, South, East, and West over each side of the dough with wet hands for each fold. Then lift the dough and coil the dough under itself. Cover in plastic wrap and let rest for 30 minutes. Repeat 3 more times.

Step 7

Gently add the dough to a greased 9x13 pan and spread half the cherry tomatoes, parmesan cheese, and fresh basil all over the dough. Fold the dough into thirds and flip lengthwise in the pan. Lightly press it into the pan without degassing the dough then drizzle with olive oil, and top with remaining toppings.

Step 8

Cover dough with plastic, and let rest for 1 hour. Preheat the oven to 400° F.

Step 9

In a bowl, mix together the fresh parsley, garlic and olive oil. Set aside with a pastry brush.

Step 10

Dimple the focaccia dough lightly from top to bottom, then top with whatever toppings you’d like. Bake for 20 - 22 minutes or until lightly golden and the internal temp registers 190°F.

Step 11

Let rest for 5 minutes, then remove bread from pan. Brush with garlic herb oil and let cool completely on a wire rack.