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Shred the mozzarella into thin strands (the more you shred, the creamier it’ll be!).
Put the mozzarella in a bowl, pour over the double cream, and season with salt.
Cover and chill in the fridge for 1–2 hours until thick and creamy, like the centre of a burrata.
Heat the oven to 180°C.
In a baking dish, add cherry tomatoes, garlic cloves, and thyme. Cover with olive oil.
Cover with foil and bake for 1 hour.
Remove from the oven, discard the foil, and scatter over fresh basil.
To serve, spoon the stracciatella into a shallow bowl, top with the confit tomatoes, more fresh basil, and black pepper. Serve with warm focaccia.