I finally perfected my Italian herb and cheese bread Subway recipe after several rounds of testing, and it tastes just like the one they serve in the restaurant! Keep reading to learn how I made this taste so much like the real thing!
If you've ever been to Subway, then you know that they have a huge selection of bread to choose from, but the best one by far is the Italian herb and cheese bread! Be sure to read the full blog post to learn all the tricks to make this taste just like the real thing!
Before you dive into the step-by-step, check out my TikTok video that’s been viewed over 1 million times and has more than 500 comments from fellow bread lovers. Watch how this Italian Herb and Cheese Bread comes together—and see why it’s a fan favorite!
👉 Watch the viral TikTok video here
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If you like this recipe then be sure to check out some of my other copycat recipes.
- Copycat Dave’s Killer Seed Bread
- Better Than Starbucks Chocolate Cake Pops
- Copycat Nothing Bundt Cake Lemon Cake
- Glazed Orange Scones: Panera Copycat Recipe
- Copycat Costco Pumpkin Pie
What are the ingredients in Subway Italian herb & cheese bread?
Lately, there's been a bit of an uproar about the ingredients in Subway's Italian herb and cheese bread! Seems like the recipe packs in so much sugar that some folks are calling it "unhealthy"!
I'll be adding quite a bit of sugar to this recipe to really nail that copycat flavor, but if you want to cut back, you can reduce the sugar by up to half and still end up with delicious copycat Italian herb and cheese bread.
Start This Bread the Night Before
Just a heads up—this recipe begins the day before you bake. Starting with an overnight sponge (also called a poolish) is what gives this bread its incredibly soft, fluffy texture and subtle flavor. If you’re short on time and want to make it all in one day, keep reading—I’ve included same-day instructions at the end of the post.
How do they make bread at Subway?
Subway makes their bread by defrosting frozen loaves, adding the aromatic Italian seasoning and blended cheese toppings, and letting them proof until they have doubled in size before baking.
For this copycat recipe, we'll start with fresh bread dough and top it with a copycat version of their seasoning and cheese blend consisting of:
- parmesan cheese
- Monterey jack cheese
- Cheddar cheese
- Garlic powder
- Subway Italian herbs
The full recipe can be found on the recipe card at the bottom of this post.
What you'll need to make soft subway-style bread at home
To make the Italian herb and cheese Subway bread recipe, you'll need the following:
- Stand mixer with a dough hook attachment (this is a sticky dough that's hard to knead by hand)
- Large mixing bowl for proofing the dough
- If you want that perfect sub roll shape, a silicone bread mold really helps. It keeps the dough from spreading too much and gives you even, uniform loaves—just like the ones at Subway. You can also use a parchment-lined baking sheet and still get delicious results.
- Baking sheet for baking the bread
- Plastic wrap or tea towel for covering the dough while it rises
These items will help you bake the delicious Italian herb and cheese bread just like Subway's!
How to Make Italian Herb and Cheese Bread – Step-by-Step
Start the sponge the night before
Mix flour, water, and yeast (or sourdough starter) to create a sticky sponge. Cover and let it rest overnight to build flavor.
- Mix the dough
The next day, combine the sponge with the rest of your dough ingredients. Knead until the dough is smooth and elastic. - Let it rise
Cover the dough and let it rise in a warm place until it doubles in size. - Shape and coat
Divide the dough, shape into sub rolls, and roll each one in your herb topping before placing them on a parchment-lined baking sheet. - Add cheese and bake
Sprinkle Parmesan cheese over the rolls and bake until golden brown and nearly done. - Finish with mozzarella
In the last 5 minutes of baking, add a generous layer of shredded mozzarella cheese to the tops and return to the oven until melted and bubbly.
Can I Make This Without the Poolish?
Yes! If you're short on time and want to make this bread in one day, you can skip the poolish (overnight sponge). Just keep in mind, the poolish gives the bread a softer, spongier texture, so your same-day loaf may be a little less fluffy.
To skip the poolish:
Use the same measurements, but add all of the flour, water, and yeast directly into your dough. Instead of resting overnight, let your mixed dough rise in a warm spot for 1 to 2 hours, or until it doubles in size. Then proceed with shaping, topping, and baking as usual.
Can I Use Sourdough Starter Instead of the Poolish?
Yes, you can substitute a fed and active sourdough starter in place of the poolish. You'll get great flavor and a naturally leavened option—but it does require a few adjustments.
To use sourdough starter instead of the poolish:
-
Use 132g of active sourdough starter (66g water + 66g flour) in place of the poolish.
-
Reduce the commercial yeast slightly (try ½ to ¾ packet instead of a full one).
-
your proofing time: both the bulk rise and the final rise will take longer—closer to 3 to 4 hours total depending on room temperature.
-
Keep an eye on the dough. Let it rise until it doubles, even if it takes longer than the yeasted version.
This version will have a slightly tangier flavor and a chewier texture—still delicious, just a little different!
Subway-style Italian Herb & Cheese Bread
Video
Equipment
- Stand mixer with a dough hook attachment
Ingredients
Poolish Starter
- ⅓ cup Water, lukewarm 66g
- ½ cup Bread Flour 66g
- ⅛ teaspoon Yeast, active dry or instant
Bread Dough
- 3 cups Bread Flour 360g
- 1 cup Water,lukewarm 234g
- 2 ½ Tbsp. Sugar, divided 36g
- 1 ½ tsp. Salt 10g
- 2 ¼ teaspoon Yeast, 1 pack active dry or instant 7g
- 2 tablespoon Vegetable oil 18g
Herb and Cheese Topping
- ¼ cup Shredded cheddar cheese
- ¼ cup shredded mozarella cheese
- 1 tablespoon Grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning herb blend
Instructions
Starter Instructions
- In a mixing bowl, combine ⅓ cup of water (or weigh out 66 grams) with ½ cup of bread flour (or weigh out 66 grams). Sprinkle in ⅛ teaspoon of yeast.
- Stir the mixture until well combined and there are no lumps. Cover the bowl with plastic wrap. Let the starter rest at room temperature overnight or for at least 8-12 hours.
Bread Dough Instructions
- In a small bowl, combine a cup of warm water with the active dry yeast and 1 Tbsp. of sugar. Let it sit for 5 minutes until it becomes frothy. While you are waiting, measure the flour, salt, and oil and set aside.
- Combine the dry ingredients and the yeast mixture along with the poolish starter, remaining sugar, and oil, in the bowl of your stand mixer. Mix with the dough hook attachment until they come together into a rough dough. 3 minutes on low speed. There should be no dry ingredients remaining on the bottom of the bowl. Continue to knead until the dough becomes smooth and elastic. About 8 minutes. (the dough may still be a little sticky at this point, but resist the urge to add more flour)
- Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours
- Punch down the risen dough and divide it. To do this, lightly flour your work surface and divide the dough into 4 equal pieces of dough. If you are using a food scale each piece should weigh about 6.5 ounces.
- Shape the dough into baguette shapes and top them with the herb and cheese topping. To do this, place a moist paper towel on one plate, and the herb and cheese mixture on another plate. With each baguette, roll it on the paper towel, then on the herb and cheese mixture.
- After the topping has been added, place them in the Silicone Bread Mold, or a baking sheet lined with parchment paper. Cover the shaped dough with a kitchen towel and let it rise again until doubled in size, about 30-45 minutes.
- Preheat your oven to 375 degrees F (190°C). Once the dough has risen, bake in the preheated oven for 20-25 minutes or until golden brown and sounds hollow when tapped on the bottom. Remove from the oven and let cool on a wire rack before slicing and serving.
Notes
Italian Herb and Cheese Bread FAQs
Can I use all-purpose flour for this recipe?
Yes, you can! All-purpose flour makes a great base for this bread. For better texture, add a small amount of vital wheat gluten if you have it on hand.
What kind of cheese is on Italian Herb and Cheese Bread from Subway?
Subway uses a blend of shredded mozzarella and sharp cheddar cheese. Sprinkle both generously over the dough before baking to get that classic crispy cheese top.
Can I use whole wheat flour instead?
Yes, but it will change the texture. Try using half whole wheat flour and half white flour for a soft loaf with a heartier flavor.
What herbs are used in Italian herb bread?
This bread typically includes oregano, basil, parsley, and garlic powder. You can use a store-bought herb mix or create your own with equal parts of your favorite dried herbs.
What’s the best way to store this bread?
Once the bread is cool, store it in an airtight container or wrap it in aluminum foil and place it in an airtight bag. Freeze in a single layer for easy reheating later.
Can I bake this bread on a sheet pan or in baguette trays?
Yes! A parchment-lined sheet pan works well, or you can use baguette trays for more structure and a true sub roll shape.
How do I know when the bread is fully baked?
Use an instant-read thermometer—you’re looking for an internal temp of 190°F. No thermometer? Tap the bottom; it should sound hollow.
This recipe yields soft and slightly sweet Subway-style sandwich bread, perfect for your favorite sandwich fillings. Remember how easy it is to make fresh homemade bread the next time you crave Subway!
Jacqui says
When do you add the starter or do you have a choice of fresh yeast or using the starter yeast??
Better Baker says
Add the starter when you add the water and yeast mixture. Sorry to leave out that important step. I've updated the recipe.
Better Baker says
Hi Jacqui, you add the starter in step 2 with all fo the other ingredients. You need to use the starter and the yeast. (Its not like sourdough that replaces yeast) Best of luck with your baking!
Luke says
Am I just blind? I can't seem to see the video mentioned in: "Be sure to check out the video in the recipe card to see how it’s done!" just above the recipe.
thanks.
Tammy says
@Luke, I was wondering the same thing
Cassidy says
First attempt they came out absolutely perfect. No more justifying ordering subway when we can now make it at home!
Elaine says
Im making this right, the dough is more than a little sticky anyone elses dough really sticky also.
Cm says
Subway only uses Oregano and Parm cheese mixture to top the bread then, a Monterey cheddar on top before baking.
Better Baker says
Thanks for the tip! So it’s just oregano and Parm cheese on top, with Monterey cheddar added before baking. That’s great to know—appreciate the info!
Better Baker says
The dough shouldn’t be too sticky. If it is, try adding a little more flour gradually until it’s easier to handle. Kneading longer can also help develop the gluten and reduce the stickiness. Make sure you’re weighing your flour for accurate measurements, as this can make a big difference.
Better Baker says
That's awesome! Glad they turned out perfect on your first try. Now you can enjoy homemade subs anytime without the need to order out—way to go!
Melissa says
@Better Baker, mine was also very sticky.. I added a little more flour and let it knead for a while but it never got as smooth as yours in the video... any advice?
Not new to bread just new to this recipe.
Sarah says
What is the point of the poolish starter? After making it I see that this recipe actually takes over 10 hours. This is disappointing, we were trying to make bread for today.
Sachi says
Hello I tried this recipe and loved it. Thank you for sharing.
Especially the part where everything is given by grams , so no second guessing !
Better Baker says
Thank you so much for trying the recipe! I'm so glad you loved it.
BRITTANY W says
How would you convert the Poolish Starter to a Sourdough Starter?
just weigh out the Poolish starter water and bread flour amount to Sourdough Starter and then add the yeast?
Better Baker says
To convert this recipe from a poolish starter to a sourdough version, I would make the following changes. First, I would replace the poolish starter, which consists of 66g flour, 66g water, and ⅛ teaspoon yeast, with 132g of active sourdough starter at 100% hydration. Since the original recipe relies on commercial yeast, I would remove the 2 ¼ teaspoons (7g) of yeast entirely. To adjust for the hydration difference, I would reduce the water in the bread dough from 1 cup (234g) to ¾ cup (175g) to account for the water already present in the sourdough starter. Because sourdough ferments more slowly than commercial yeast, I would extend the first rise to 4-6 hours at room temperature, or let it ferment overnight in the fridge for 12-16 hours. The second rise would also need to be extended to 2-4 hours, or until the dough looks puffy and ready to bake. The baking process would remain the same at 375°F (190°C) for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped. I have not yet tested this, but this is what I would do to adapt the recipe to a sourdough version
Greg T. says
This recipe is spot on. I make pizza dough fairly often, so I was familiar with the poolish. I use King Arthur bread flour if that matters. This is by far the best bread I have ever made. Made sub rolls first and the second time divided the finished dough into 10 balls and made burger/sandwich rolls. Perfect! I made half plain and half with some cheese and herbs. The cheese/herb mixture can vary. I just used some bagged mixed shredded cheese and Italian seasoning. Thank you for sharing this recipe.
KM says
Could I add the topping to bread I already baked? I don't want to ruin that nice soft texture but I didn't have the cheeses on hand