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Cut focaccia into 12 approximately 2-inch squares; cut each square in half horizontally to get 24 thin squares. Cut sopressata (or salami) into slivers.
Top each piece of focaccia with 1 teaspoon red pepper spread. Divide sopressata (or salami) evenly among the pieces and top with half of a bocconcini. Sprinkle with parsley and pepper.