Parmesan Oregano Bread
If you've ever wanted to make parmesan oregano bread at home, this loaf is a great place to start. It has a tender inside, a golden crust, and plenty of parmesan and oregano in every slice.
This bread works well with pasta night, big bowls of soup, or even sliced for sandwiches. It's easy enough for a weeknight and special enough to serve with guests.
This is the kind of bread I make when we're having spaghetti or baked chicken and I want something warm on the side. It mixes together quickly and doesn't require anything fancy.
The parmesan baked into the dough and sprinkled on top gives it that bakery-style look. It slices well and holds up to butter, dipping oil, or even toasted the next day.
Why You'll Love This Recipe
- It pairs with almost any dinner. This loaf works with pasta, soups, and salads.
- The perfect sandwich bread. Enjoy the sandwich with your favorite meats and cheese for a filling meal or slice into smaller bites for an easy appetizer.
- The texture is soft inside with a golden crust. The olive oil keeps the inside tender while the parmesan on top creates a lightly crisp finish.
- It uses pantry staples. Flour, yeast, olive oil, and dried herbs are usually already on hand.
Ingredients
- All-purpose flour: Forms the structure of the loaf.
- Warm water (110°F): Activates the yeast and helps the dough come together.
- Active dry yeast: Gives the bread its rise and light texture.
- Olive oil: Adds moisture and helps create a soft crumb.
- Sugar: Feeds the yeast so the dough rises properly.
- Salt: Balances the flavor and strengthens the dough.
- Parmesan cheese (divided): Adds savory flavor inside and a golden topping.
- Dried oregano: Gives the bread its herb flavor throughout.
- Garlic powder (optional): Adds extra depth if you like a hint of garlic.
How to Make Parmesan Oregano Bread
Step 1: In a large bowl, combine the warm water, sugar, and yeast. Let it stand for about 5 minutes until foamy.
Step 2: Stir in the olive oil, salt, oregano, garlic powder if using, and ¾ cup of the parmesan. Add the flour and mix until a shaggy dough forms.
Step 3: Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic.
Step 4: Place the dough in a lightly oiled bowl. Cover and let it rise for about 1 hour, or until doubled in size.
Step 5: Preheat the oven to 375°F. Shape the dough into a loaf and place it on a parchment-lined baking sheet.
Step 6: Brush the top lightly with olive oil and sprinkle the remaining parmesan over the loaf.
Step 7: Bake for 22 to 28 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.
Step 8: Let cool for at least 15 minutes before slicing.
Substitutions and Easy Swaps
- If you do not have active dry yeast, instant yeast can be used in the same amount and mixed directly into the flour.
- Shredded parmesan will work if that is what you have, though freshly grated melts more evenly into the dough.
- Italian seasoning can replace oregano if needed. It will change the flavor slightly but still works well with parmesan.
How To Enjoy Oregano Parmesan Bread
Serve this Italian parmesan bread alongside spaghetti, baked ziti, chicken parmesan, or a large bowl of vegetable soup.
It's also great sliced and toasted with butter or dipped in olive oil and balsamic vinegar. Leftover slices make excellent sandwich bread for deli meats or grilled cheese.
Storage and Reheating
- Store leftover bread tightly wrapped at room temperature for up to 2 days.
- For longer storage, wrap the cooled loaf in plastic wrap and freeze for up to 2 months. Thaw at room temperature.
- To reheat, warm slices in a 300°F oven for about 5 to 7 minutes or toast individual slices as needed.
More Bread Recipes
FAQs About Garlic Parmesan Oregano Bread
How do I get parmesan oregano bread like Subway?
To get closer to parmesan oregano bread Subway style, brush the shaped dough lightly with olive oil before baking and press extra parmesan and oregano onto the surface. This helps create a more pronounced topping.
Can I use this as sandwich bread?
Yes. This loaf slices well and holds together nicely for sandwiches, especially with Italian meats or grilled chicken.
Why didn't my bread rise?
Check that your yeast is active and that your water temperature is close to 110°F. Water that is too hot can kill the yeast, and water that is too cool can slow the rise.
Easy Parmesan Oregano Bread
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- 2 ¼ teaspoon active dry yeast 1 packet
- 2 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup freshly grated parmesan cheese divided
- 2 teaspoons dried oregano
- ½ teaspoon garlic powder optional
Instructions
- Mix warm water, sugar, and yeast in a bowl. Let stand 5 minutes until foamy.
- Add olive oil, salt, oregano, garlic powder, and ¾ cup parmesan. Stir in flour until dough forms.
- Knead on a floured surface for 6 to 8 minutes until smooth.
- Place in an oiled bowl, cover, and let rise 1 hour until doubled.
- Shape into a loaf and place on a parchment-lined baking sheet.
- Brush with olive oil and sprinkle remaining parmesan on top.
- Bake at 375°F for 22 to 28 minutes until golden and hollow sounding.
- Cool 15 minutes before slicing.
Notes
- For a stronger topping, add extra parmesan and a pinch of oregano before baking.
- Store at room temperature for 2 days or freeze up to 2 months.
- Reheat in a 300°F oven for best texture.
Nutrition
Any nutrition calculation are only estimates using online calculators. Please verify using your own data.
