Balsamic Glaze: Put 1.5 cups aged balsamic vinegar and sugar in a sauce pan. Bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring. When it becomes syrupy, take off heat and put into another dish.
Chill for 30 minutes.
Once frozen dough thawed and rested, stretch or roll out dough to be about 1/4 thick in an almost rectangle shape.
Lay on pizza sheet and brush on 2 tablespoons of olive oil. Sprinkle all of the dough with garlic salt and the parmesan cheese.
Bake in a 425 degree oven for 8 minutes.
Pull out and poke the dough several times with a fork.
Put back into the oven for an additional 4-5 minutes or until golden brown.
Slice fresh mozzarella, tomatoes, and chop basil.
Arrange mozzarella and tomatoes on foccacia and sprinkle with lots of fresh basil. Drizzle remaining olive oil over the top. Use extra virgin or any good olive oil.
Drizzle with Balsamic glaze and serve with extra balsamic glaze for dipping.