Tuna Panzanella Salad

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1 8-ounce piece rosemary focaccia (about 8 ounces)

5 tablespoons extra-virgin olive oil

1 1/2 pounds assorted heirloom tomatoes, roughly chopped

1 small head escarole, trimmed and chopped

2 Persian cucumbers, quartered lengthwise and sliced 1/4 inch thick

1 cup fresh basil, roughly chopped

2 tablespoon capers, drained

2 tablespoons red wine vinegar

Kosher salt and freshly ground pepper 

Kosher salt and freshly ground pepper

2 7-ounce jars oil-packed tuna (preferably Italian), drained and flaked