Place cherry tomatoes in a bowl. Add 2 tsp olive oil, minced garlic, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp dried oregano (if using). Toss to coat evenly.

Spread the tomatoes in a single layer on the prepared baking sheet and roast for 15–18 minutes, until skins blister and tomatoes begin to collapse. Remove from oven and let cool slightly.

Focaccia croutons

Increase oven temperature to 425°F (220°C) after removing tomatoes (or use same if making croutons separately). Toss focaccia cubes with 1 tbsp olive oil, 1 tsp garlic powder, and 1 tsp sea salt to coat evenly.

Spread croutons on a baking sheet in a single layer and bake for 8–12 minutes, turning once, until golden and crisp. Remove and cool on a rack.

Caesar dressing

In a medium bowl, combine 1 cup mayonnaise, 2 tbsp grated Parmesan, 1 tsp anchovy paste, 1 tsp Dijon mustard, 2 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp Worcestershire sauce and 1 tsp black pepper.

Whisk until smooth. If the dressing is too thick, whisk in up to 2 tbsp water, 1 tbsp at a time, until desired consistency is reached. Taste and adjust salt/pepper or lemon as needed.

Assemble salad

In a large bowl, place 6 cups chopped romaine lettuce. Add roasted cherry tomatoes (including any softened juices from the baking sheet), 3 oz halved olives, and 6 halved pepperoncini.

Add the warm focaccia croutons and toss gently to combine.

Add about 1/2 to 3/4 cup of the Caesar dressing (adjust to taste) and toss until evenly coated. Taste and add more dressing if desired.

Finish by sprinkling 3 tbsp freshly grated or shaved Parmesan over the top. Serve immediately so croutons remain crisp.