Copycat Subway Parmesan Oregano Bread

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Make your own Italian Parmesan Oregano Bread rolls at home with this copycat Subway recipe. You can bring soft Subway parmesan oregano bread rolls to you without leaving the house and they’ll save you money too! We will show you how to make the bread dough and shape them into baguettes without the need for any specialised equipment. You can become an expert bread maker in no time!

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Overhead view of the baked baguettes in a wooden bowl, a bread knife, pot of butter and a butter knife surround the bowl. There are two extra baguettes, one of a cooling rack, the other on a wooden chopping board.

Italian Subway Bread Rolls

We love these parmesan oregano bread rolls. They’re soft, easy to make, freezable, and perfect for lunch.

The Italian aromas arising from the kitchen will get everyone in the mood for something to eat. And, what better way to enjoy a family picnic than with some Mediterranean flavours?

You don’t even need to leave the house to enjoy a subway-style sandwich. We guarantee that you’ll even prefer this copycat subway bread to its commercial counterparts too.

Why You’ll Love This Parmesan Oregano Bread Recipe

Homemade Copycat Recipe – If you love the Italian-Style Subway Bread Rolls, you can now create your own version at home.

Easy To Make – A great recipe for beginner bread makers.

Super Versatile – You can fill your baguettes with any ingredients you like to make your own sub.

Overhead view of subway rolls with a hand holding one that has been cut in half to show the middle.

Equipment Needed

Mixing Bowl: A mixing bowl is used to combine the ingredients and mix the dough. Choose a size that can accommodate all the ingredients and allow room for kneading.
Scales: Measuring scales are used to accurately measure the ingredients, such as flour, yeast, and salt. This ensures the right proportions for the bread dough.
Stand Mixer or Hand Mixer: A stand mixer or hand mixer with dough hook attachment can be used to knead the dough. It makes the process easier and faster, but hand kneading is also an option.
Baking Tray: A baking tray is used to bake the bread.
Baking Paper or a Bread Couche: In order to shape the baguette rolls, you can use a traditional linen bread Couche or make your own from baking paper.
Oven: An oven is needed to bake the bread. Preheat it to the specified temperature as indicated in the recipe.
Cooling Rack: A cooling rack is used to cool the bread after baking. It allows air to circulate around the bread rolls, preventing the bottoms from becoming soggy.

Ingredients

Strong White Bread Flour – We love Manitoba flour when making bread due to it’s higher protein content. It always gives great results. However any strong white bread flour will work just fine.
Salt – Salt is super important in bread making. It helps the bread to build a strong gluten structure and improves the taste.
Yeast – This works as our leavening agent, making your bread rise. We have used dry active yeast, but you can also use fresh yeast if you have it to hand. Just increase the amount x3.
Olive Oil – This gives the bread a softer texture, which is what we are aiming for when attempting to recreate those soft subway rolls. You can use extra virgin olive oil or normal olive oil here.
Runny Honey – The sugar in the honey helps the yeast to grow and it gives the dough moisture too. It can also help to inhibit mould growth on the bread once it is baked, prolonging the life of your subway baguettes. You can use white sugar instead, if you’d prefer.
Dried Oregano, Garlic Powder, Grated Parmesan Cheese and Olive Oil – These ingredients, mixed together is what gives your Italian subway rolls their name. If you want to use fresh oregano instead, that is fine, just use a little more (we recommend 1 Tablespoon of fresh herbs to every teaspoon of dried herbs). Fresh garlic cloves can also be used. We recommend 2 large cloves for a delicious garlicky taste or less if you’d prefer it more subtle.

Step-By-Step How To Make Subway Parmesan Oregano Bread

A photo collage depicting the steps listed. There is a hand pouring the salt into a bowl with the flour and yeast already inside. The second show the honey and oil being added to the water. The third is the water being poured in and the forth is a hand kneading the dough inside the bowl.

Step 1: Add flour and yeast

In a large bowl, add the flour.
Tip the salt into one side of the bowl and the yeast to the other side.

Step 2: Mix wet ingredients

In a separate bowl, mix together the water, honey, and olive oil.

Step 3: Pour wet ingredients into the flour

Pour the mixed wet ingredients into the flour.

Step 4: Mix to form the dough

Mix the ingredients together to form the dough. You can do this by hand or with a stand mixer that has a dough attachment.

Step 5: Knead the dough

Once the dough has come together, knead it for around 10 minutes until it forms a soft, smooth skin.

Step 6: Place dough in an oiled bowl

Create a ball from the dough and place it in a lightly oiled bowl.

Step 7: Cover and let the dough rise

Cover the bowl with a clean cloth and leave the dough to rise for at least an hour.

Step 8: Prepare topping mixture

Mix together the oregano, garlic powder, and olive oil in a pestle and mortar to form a paste.

Step 9: Knead and divide the dough

After the dough has risen, tip it onto a lightly floured surface and knead again to remove air.
Divide the dough into 6 portions and shape each portion into a long baguette.

Step 10: Use a Couche or parchment paper

Use a linen Couche or folded parchment paper to support and prove the baguettes.
Place the baguettes onto the Couche or grooved parchment paper.

Step 11: Allow to prove

Cover the baguettes with a plastic bag or excess linen and allow them to prove for about an hour.

Step 12: Preheat the oven

Preheat the oven to 220°C (425°F).

Step 13: Check readiness and prepare for baking

The dough should have doubled in size and spring back when lightly prodded.
Carefully transfer the baguettes from the couche or parchment paper to a lined baking sheet.

Step 14: Apply topping and sprinkle with parmesan

Brush each baguette with the topping mixture and sprinkle with Parmesan.

Step 15: Bake in the oven

Place the baking sheet with the baguettes in the preheated oven and bake for 20 minutes.

Step 16: Remove from the oven and cool

Remove the baguettes from the oven and allow them to cool on a baking rack.

A photo collage depicting more steps in the recipe. The first show a dough cutter next to pre-cut balls of dough. The second is a hand stretching the dough into long rolls. The third depicts the stretched dough having been placed in the grooves of a homemade couche. The final photo shows a hand sprinkling parmesan on top of the risen baguettes that have been brushed with the oregano topping.

How to Make a Bread Couche From Parchment Paper

A Couche is a type of firm material usually made from linen, which originates in France and is mostly used to prove baguettes. It helps them to retain their shape.

A baker will create a type of accordion shape from the material and house each baguette between the grooves as it proves. The excess linen is often draped over the baguettes to cover them and create the perfect toasty environment as they rise.

If you do not own a Couche, you can recreate something similar using parchment paper.

Take a large rectangle of parchment paper that is roughly twice the length of your baking tray and begin folding it up like a fan until you have 7 fold lines. If your tray isn’t big enough just fold it to house as many baguettes as you can and make another on a different baking tray.
Spread the paper out on a baking sheet and weigh down each end to help retain the shape.
Sprinkle some flour over the surface of the paper to help avoid the baguettes sticking to it.
Begin to place the baguettes in between the grooves so that they are touching the sides of the paper. You may need to alter the paper here a little to incorporate them better depending on their size.
Place the whole tray inside a large plastic bag to rise.
When it comes to baking, remove the tray from the bag, take away the weights, ensure the bread rolls aren’t stuck to the paper and gently pull out the sides to flatten the paper. This will automatically give the baguettes the space they need to bake.
You can stretch it out completely and cut the paper in half. Transfer the second half of the baguettes to another tray to bake, but leave them on the paper.
Place the baguettes in a hot oven to bake fully.

A photo showing the folded parchment paper on a baking tray. The ends are weighed down with two spoons.

The photo shows risen baguettes in the grooves of the homemade Couche.

Photo showing the parchment paper stretched out, having been cut in two, with the baguettes topped with the Italian toppings still on the paper.

FAQ

What can substitute Oregano?

If you fancy a different flavour or have no oregano at home, try using Basil, Italian seasoning, Thyme or Rosemary Instead. The flavour will be different, but all of these flavours work well in bread.

What’s the difference between Parmesan and Parmigiano-Reggiano

Parmesan cheese is often the translated version of Parmigiano in the UK and USA. However, not all parmesan cheese will be Parmigiano-Reggiano. This label is reserved for a granular cheese that is produced in Italy, which follows certain strict regulations and guidelines during production and aging. Other hard parmesan style cheeses that do not follow these specific guidelines in Italy will be called Grana, which is the name given to cheeses that have a grainy texture, such as Grana Padano.

Does my bread need salt?

Yes, while it is possible to make bread without it. Salt not only adds flavour to the bread but also acts to slow the rise by inhibiting the yeast growth somewhat. This helps to build a stronger structure within the bread as it allows the gluten to build during the rising time. Without salt, the bread will rise too fast which leads to a weaker dough that is less tasty and doesn’t hold its shape.

Pro Tips and Guidance

Use a Bread Couche or make your own – This will stop your subway rolls from becoming too flat. See our guide below for how to make your own bread Couche.

You can alter the flavour – Fancy a different flavour bread, the topping is pretty versatile, so you can try out your own flavours and style here.

The rising time may change – Bread doesn’t work by a timer so it’s always better to visually assess your dough. There are many factors to how quickly the bread will rise including humidity, location and temperature.

A front view of the baked subway rolls stacked in a wooden bowl. A singular baguette cools on a rack in the background.

How To Serve Italian Subway Bread

Of course, every subway roll needs a good filling. This is where you can let your imagination guide you.

Here are some ideas to get you started:

Fancy an Italian sub? Go for some fresh mozzarella, tomatoes and good quality salami. Leave out the salami and add some basil leaves for a vegetarian Italian sub.
Good quality cooked chicken breast with homemade pesto is another good option.
Cherry tomatoes with mixed salad leaves and salami will also taste amazing.

You can serve your Italian baguette warm or cold. Just heat it up in the oven for 5 minutes if you like it warm.