Prosciutto and Parmesan Salad and Rosemary Focaccia

The punch salad. So simple but so good!

I can’t tell you how many times I’ve stopped at Punch for a to-go salad that comes with that tasty focaccia! It’s nothing fancy, really. Which makes it easy to recreate at home :) Here are the recipes for the salad and the focaccia. The salad is pretty spot-on and I couldn’t believe how simple the focaccia is! I’ve never made my own bread before and I think it turned out pretty decent. Of course that wood burning oven would have been nice to have! Some day ;)


Copycat Punch Salad with mixed greens, prosciutto, parmesan, pine nuts and balsamic vinaigrette. So simple and yummy! Repin and save for later 
focaccia, rosemary, rosemary focaccia, punch focaccia

Copycat Punch Salad and Rosemary Focaccia
Recipe type: Salad
Serves: 2
  • Punch Salad
  • Ingredients
  • 4 cups mixed greens
  • 2 oz prosciutto (TJs has it nitrate-free)
  • ¼ cup toasted pine nuts (I buy them already toasted at TJs)
  • ½ cup fresh finely grated parmigiano reggiano (choose an authentic one)
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  1. In a small bowl or jar, whisk together the olive oil and balsamic vinegar. In a large bowl, add the mixed greens and prosciutto. Add the dressing and toss together until it is well coated. Finely grate the parmesan cheese and sprinkle over the top. Top with the toasted pine nuts and toss all ingredients together.

Copycat Punch Salad and Rosemary Focaccia
Recipe type: Bread
  • Rosemary Focaccia
  • 3 cups flour
  • 1 package dry yeast (¼ oz)
  • 3 sprigs fresh rosemary, chopped
  • Olive oil
  • 1 tsp salt
  • ¾ cup warm water
  1. Dissolve the yeast in ½ cup warm water and let sit 10 min until bubbly. In a large bowl, mix together the flour, salt and yeast mixture and remaining water. Mix well with a wooden spoon and then use your hands. Then knead by hand on a floured work surface for a few minutes.
  2. Put the dough mixture into a well oiled bowl and cover with plastic wrap. Let it sit out for about 1.5 hrs until it’s risen to double it’s size.
  3. Preheat the oven to 400 degrees. Oil a baking sheet and form the dough into a circle or oval onto the baking sheet. Use a rolling pin to make it thin. Dimple the top all over with the tip of a utensil or your finger. Drizzle with olive oil, salt and rosemary. Bake for 15-20 min until it’s just starting to get barely golden. Careful not to overbake. Slice with a pizza cutter into 8 slices. Serve with the punch salad.