Slice the focaccia lenghtwise through the center to split the loaf into halves.
Pull out most of the soft insides of both halves of the focaccia and discard or reserve for another use.
Spread half of the soft spreadable cheese over the insides of both bread halves, then top that with a thin spread of tapenade.
Arrange the red peppers on top of the tapenade on only one of the bread halves. Top the peppers with the prosciutto, then the artichoke hearts, half of the provolone cheese, the sun-dried tomatoes, salami, basil, then the remaining provolone cheese.
Top the sandwich with the other half of the bread, then wrap sandwich tightly in plastic wrap.
Set the sandwich on a large baking sheet, then carefully set 1 or 2 bricks on top. Refrigerate for at least 2 hours, preferably overnight.
When ready to serve, unwrap the sandwich and cut crosswise into slices.
**If your bricks are too dirty for you to feel comfortable placing them in your refrigerator, cover them in foil.