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Heat the oven to 200C (180C fan)/390F/gas 6.
If the focaccia is part-baked, cook it according to the packet instructions.
Once cool enough to handle, cut the focaccia into 3cm-wide x 7cm-long x 1½cm-deep pieces (essentially long and wide enough to hold two slices of olive, as pictured).
Put the focaccia pieces on a baking tray and bake for 15-20 minutes, until crisp.
Meanwhile, roughly blitz the artichokes, olive oil from the jar, salt, lemon juice and chillies in a high-speed blender or food processor to make a rough paste, rather than a smooth puree.
Drain and cut the olives in half and open the tins of anchovies.
Once the croutons are ready, spread them immediately with the artichoke tapenade, then arrange two olive halves and half a piece of anchovy on top.
Leave to cool for five minutes, then serve warm with drinks.