Dice tomatoes into small cubes, and place in a bowl with olive oil, salt and pepper. Toss to coat, and set aside.
Slice focaccia loaf into slices as a base for bruschetta.Toast the slices for about 3 minutes until toasted. Brush the freshly hot slices with the garlic.
Top with the tomato mixture, then balsamic glaze. Serve immediately.
In a pot over medium high heat, heat all the ingredients and stir. Watch carefully - the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully.
Once glaze has thickened, remove from heat. Pour over the bruschetta. Top with herbs.
The glaze can be stored in the refrigerator once it has cooled down for at least a month.