- 1 (16 ounce) package Johnsonville® Italian All Natural Ground Sausage
- 1/4 cup olive oil, divided
- 2 (12 ounce) loaves focaccia bread, cut into 1-inch cubes
- 1 teaspoon coarse ground pepper
- 1 cup shredded Parmesan cheese
- 1 small green bell pepper, diced
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1/2 cup pimiento-stuffed olives, chopped
- 1 (4.25 ounce) can chopped ripe olives
- 5 large leaves fresh basil, chopped
- 2 garlic cloves, minced
- 2 eggs
- 1 1/2 cups water or white wine
- 1/4 cup butter, cubed
- In a skillet, cook and crumble sausage in 1 tablespoon oil until no longer pink; set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-inch x 10-inch baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly.
- In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-inch x 9-inch baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.