Combine the pork chops with 6 ounces Italian dressing. Marinate for 3 hours. Place pork chops on pre heated grill and cook until an internal temperature of 160°F and then allow time to rest. Place 1/4 cup olive into skillet and turn on medium-high heat. Add 1/4 cup each red bell peppers, red onions and yellow squash. Allow to lightly brown. Add 4 cups diced focaccia bread and toss with vegetables until golden brown. Add 1/3 cup shaved Parmesan cheese, olives and basil. Toss together well. Allow cheese to melt.