A great sandwich starts with the bread—and for me, nothing beats a Italian Hero Bread Recipe-Crispy Outside, Soft Inside Italian hero roll. It’s crusty on the outside, soft and chewy on the inside, and strong enough to hold all the meats, cheeses, and veggies you can stack inside
I used to buy these rolls from my local bakery, but once I started baking them at home, I never looked back. This recipe is simple, reliable, and gives you that authentic deli-style flavor right from your own oven.
If you’re craving a sub that’s as good as your favorite sandwich shop, you’re going to love this Italian hero bread.
How to Make Italian Hero Bread Recipe
- Prep Time: 20 minutes
- Rising Time: 1 hour 30 minutes
- Bake Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 2 large loaves
- Course: Bread
- Cuisine: Italian-American
- Difficulty: Easy
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Dough scraper or wooden spoon
- Stand mixer with dough hook (optional)
- Baking sheet
- Parchment paper
- Sharp knife or lame for scoring
- Oven
Ingredients
- 4 cups bread flour (plus more for kneading)
- 1½ cups warm water (about 110°F)
- 2 tsp active dry yeast
- 2 tbsp olive oil
- 1½ tsp salt
- 1 tsp sugar
- Optional: 1 tbsp cornmeal (for dusting the pan)
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, I combine warm water, sugar, and yeast. I let it sit for 5–10 minutes until it turns frothy. This tells me the yeast is alive and ready.
2. Make the Dough
In a large bowl, I mix the flour and salt. Then I pour in the yeast mixture and olive oil. I mix until it starts to form a shaggy dough.
3. Knead the Dough
I knead it on a floured surface for about 8–10 minutes, or until smooth and elastic. When using a stand mixer, I knead on medium for 6 minutes.
4. Let It Rise
I place the dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
5. Shape the Loaves
I punch down the dough, divide it into two, and shape each into a long loaf about 12 inches long. Then I place them on a parchment-lined baking sheet.
6. Second Rise
I cover the loaves with a towel and let them rest again for 30 minutes while the oven preheats to 425°F (220°C).
7. Score and Bake
Right before baking, I lightly slash the tops with a sharp knife. Then I bake for 20–25 minutes, or until golden brown and the loaves sound hollow when tapped.
8. Cool Before Slicing
I let the bread cool completely on a wire rack before slicing. It’s hard to wait, but it’s worth it!
Tips & Variations
- Make it chewy: Add 1 tbsp of vital wheat gluten if you want an extra chewy bite.
- No egg wash? You can brush with olive oil for a golden matte finish.
- Want garlic flavor? Add a pinch of garlic powder to the dough or sprinkle garlic butter on top after baking.
- Herb it up: Add dried oregano or basil to the flour for a herby aroma.
Serving Suggestions
- Perfect for Italian subs with salami, ham, provolone, lettuce, tomato, and vinaigrette.
- Great as a panini base—grill it with turkey and mozzarella.
- Use it as a side with soups, pasta, or dip into olive oil and balsamic.
Nutrition Info (Per Medium Roll – approx.)
- Calories: 210
- Carbs: 40g
- Protein: 6g
- Fat: 3g
- Fiber: 2g
- Sugar: 1g
- Sodium: 290mg
Health Benefits
- Low in sugar: There’s only a touch of sugar to activate the yeast.
- No preservatives: Unlike store-bought rolls, this bread is free from additives.
- Good carbs: Perfect fuel for active days—pair with protein and veggies for balance.
- Homemade freshness: You control the ingredients, from the flour to the salt.
FAQ
Can I freeze the dough?
Yes! After the first rise, shape the loaves and freeze them. Thaw and rise again before baking.
What if I don’t have bread flour?
All-purpose flour works, but bread flour gives a better chew and structure.
How do I get a crispier crust?
Place a small pan of hot water in the oven to create steam during the first 10 minutes of baking.
Note
Make sure not to over-flour your dough. It should feel soft and slightly tacky, not dry. If you’re shaping longer loaves, be gentle to avoid knocking out too much air. Letting it rest and rise fully gives that nice airy interior!
Conclusion
I hope you give this recipe a try—it’s easier than you think and perfect for sharing with family and friends. Making Italian hero bread from scratch is such a rewarding experience.
The crispy crust, soft and airy inside, and that authentic flavor truly bring a taste of Italy right to your kitchen.
Whether you’re using it for sandwiches or just enjoying it fresh with a bit of olive oil, this bread never disappoints. Happy baking!
Italian Hero Bread Recipe
Ingredients
Equipment
Method
- In a small bowl, I combine warm water, sugar, and yeast. I let it sit for 5–10 minutes until it turns frothy. This tells me the yeast is alive and ready.
- In a large bowl, I mix the flour and salt. Then I pour in the yeast mixture and olive oil. I mix until it starts to form a shaggy dough.
- I knead it on a floured surface for about 8–10 minutes, or until smooth and elastic. When using a stand mixer, I knead on medium for 6 minutes.
- I place the dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
- I punch down the dough, divide it into two, and shape each into a long loaf about 12 inches long. Then I place them on a parchment-lined baking sheet.
- I cover the loaves with a towel and let them rest again for 30 minutes while the oven preheats to 425°F (220°C).
- Right before baking, I lightly slash the tops with a sharp knife. Then I bake for 20–25 minutes, or until golden brown and the loaves sound hollow when tapped.
- I let the bread cool completely on a wire rack before slicing. It’s hard to wait, but it’s worth it!