1. Preheat oven to 350°F. On two baking sheets, arrange bread in single layer. Bake until dry but not toasted, about 10 minutes; cool.
2. In large skillet over medium high heat, add oil and sausage. Cook, stirring frequently and breaking up large pieces, until browned, 5 to 7 minutes. Add fennel, onion, and thyme. Cover and cook, stirring occasionally, until tender, about 15 minutes.
3. Turn into large bowl; stir in wine, broth, and lemon rind. Add bread and toss well. Add 2 cups cheese, olives and tomatoes, and toss lightly just to combine.
4. Turn into greased 13” x 9” baking dish; cover with foil and bake 45 minutes. Top with remaining 1/2 cup cheese and bake uncovered until melted, about 5 minutes.
TIP: Bread cubes can be baked one day ahead. Cover loosely and store at room temperature. If you prefer a moister stuffing, increase chicken broth up to 1 cup.