Preheat the oven to 120°C.
Place tomatoes into a baking dish and season with salt and pepper.
Sprinkle sliced garlic and thyme sprigs over the tomatoes.
Drizzle with 250ml oil and roast in the oven for one hour.
Remove from oven, drizzle with sherry vinegar, and set aside.
Pulse olives, capers, lemon juice, and chopped garlic in a blender to a rough paste.
Brush focaccia strips with oil and grill on a hot griddle pan for 2-3 minutes per side.
Spread a teaspoon of tapenade onto each grilled toast strip.
Top each strip with roasted tomatoes and finish with parmesan shavings.