Thinly slice 3 garlic cloves and 1 red bell pepper. Set aside.
In a large braiser, or dutch oven, heat 1/3 cup olive oil on medium-high. Add sliced garlic, 1 tsp red pepper flakes and 1 tsp fennel seeds. Cook until fragrant, about 1 minute.
Add in 350g cherry tomatoes and sliced bell pepper. Season with 1/2 tsp salt and stir to combine. Cover and cook on medium-high, until soft and jammy, about 25 minutes. Half-way through, remove the lid and use the back of your spoon or spatula to help burst the tomatoes.
Once soft and jammy, remove from heat and top with burrata, a drizzle of honey (about 1 tbsp), flaky salt, cracked black pepper and 5-10 fresh basil leaves. Serve with homemade focaccia.
