Soft Italian Sandwich Bread With Olive Oil

Learn how to make simple white Italian sandwich bread at home! With just a few ingredients that you already have in your kitchen pantry, you can make this yummy white bread recipe. This recipe yields one loaf and is perfect if you only have one loaf pan.

sliced italian sandwich bread on a cutting board next to a knife.

This post may contain affiliate links. Read the full disclosure here.

This is a modern take on the traditional Italian Bread recipe that has been used for centuries. By using a loaf pan to make Italian bread, you will have bread slices that are perfect to use for sandwiches!

Homemade Italian Sandwich Bread is very easy to make and is simply delicious! 

It is a great recipe for beginners; the added earthy taste of olive oil packs a punch in this bread recipe. The aroma of the olive oil will fill the air. It tenderizes the bread and gives it a lighter crumb. Bite after bite, your tastebuds will thank you for the rich, savory taste.  

A freshly baked loaf of bread is one of the best things in life. There is nothing on earth quite like it. If you don’t agree, this Italian sandwich bread with olive oil will change your mind. 

Slices of soft italian white bread made with olive oil
Look at that soft crumb!!!!

This Italian Sandwich Bread Is:

  • Soft white bread with a fluffy interior
  • Great for savory deli meat sandwiches
  • Better than any sandwich bread you can buy at your grocery store
  • A modern take on the traditional Italian sandwich bread recipe
  • Made with only 6 simple ingredients
  • Extremely easy to make! Great for beginners especially if this is your first time baking bread at home
  • Golden brown on the outside, white on the inside
  • Great as a sandwich or as a side dish

Check out this sourdough dinner roll recipe if you are a bread fanatic.

Bread Pan size to use for Sandwich Bread

The bread pan used in this recipe is the 8×4-inch 1-pound loaf Pan by Nordic Ware Naturals.

If your loaf pan is bigger, you can also use that for this recipe. A 1.5-pound loaf pan can also work. However, you might need to double the recipe and adjust the rise times. I personally have not baked this recipe in a bigger pan.

You can make good sandwich bread in both pan sizes.

Since this recipe yields just one loaf, you only need one bread pan. You won’t need to buy multiple pans. Just one bread pan to oil, bake the sandwich bread and clean afterward. It is very convenient especially when you want to save time and money.

all purpose flour, bread flour, extra virgin olive oil, yeast, water, salt

Key Ingredients For Italian Bread

  • Flour: All-purpose flour works fine here. However, if you have bread flour, I recommend using that instead. It is the best flour to use for this recipe. All purpose flour will give a fluffy, soft texture to the inside of the bread. On the other hand, bread flour will give an extra chewiness that makes each bite more divine. 
  • Warm Water: If the water you use is too cold, it will delay the first rise and second rise of your dough. However, if the water you use is too hot, it will kill the yeast and your dough won’t rise at all. Key Tip: If the water is warm enough for your finger, it is warm enough for the yeast.
  • Extra Virgin Olive Oil: Olive oil leads to a flavorful loaf. It gives a pronounced olive oil taste that goes great with Italian food. Olive oil gives a lightly fruity, earthy taste. It’s what makes this bread great for savory sandwiches.
  • Sugar: Sugar feeds the yeast and increases the yeast’s activity. It also makes the dough more tender.
  • Yeast: You can use active dry yeast or instant yeast. I use instant yeast in this recipe. If you plan on using active dry yeast, be prepared to adjust the rise times. The rise times will be a little longer.
  • Salt: A MUST for every bread recipe. Trust me, if you forget to add this ingredient, you will definitely know.

Eggwash Option

For a shiny, darker golden brown crust, I like to add an optional eggwash on top of the sandwich loaf before baking.

The eggwash isn’t needed. Moreover, there is no added taste when using the eggwash. However, it does make the top of the bread pretty. 

Step-by-Step Photos

The Recipe Card is down below!

kneading a bread dough ball for italian sandwich bread.

First, combine all of the ingredients into the large bowl of a stand mixer. Then, knead with a dough hook on medium low speed for 5 to 10 minutes until the dough is a smooth ball.

The dough should be slightly sticky. It should not be sticky to the point where you cannot handle it. If the dough is too sticky to handle, add a bit of flour one tablespoon at a time, and continue to knead.

Do NOT add too much flour. It is important to add flour slowly as too much flour will lead to a dense loaf. Add just enough flour until the dough isn’t difficult to handle.

Height of the dough ball before the first rise. the Dough ball is in a clear container and covered.

Grease a glass bowl or clear container with extra virgin olive oil. Place the dough ball in the oiled bowl, cover, and let rise at room temperature until doubled in size. This will take roughly one hour depending on the temperature of your kitchen.

rolling up the dough into a tight log.
Rolling up the dough into a tight log.

After the bread dough doubles, place it onto a lightly floured surface. Then, with a rolling pin, roll out the dough into a 7×15-inch rectangle. 

Roll it up tightly into a log, starting with the 7-inch side. You will end up with a 7-inch roll that will fit into your 8×4-inch bread pan.

Rolled up italian dough before the second rise. It is inside a bread pan that was greased with olive oil
It won’t look perfect and that is OKAY!!!

Then, cover the pan and let the dough rise until the dough is 1 to 2 inches above the rim of the loaf pan. This will roughly take 30-45 minutes depending on the temperature of your kitchen.

Dough has finished the second rise. It is in a sandwich loaf container that was greased with olive oil.
Bread dough after the second rise.

Bake in a 400°F oven on the lower 1/3rd rack until golden brown.

a freshly baked white italian sandwich bread loaf on a cooling rack.
A freshly baked sandwich loaf!

Pro Tips

  • If room temperature is too cold for your bread dough to rise, you’ll need to find a warm place. You can microwave a cup of water for one minute; afterward, you can place the dough inside the microwave.
  • No stand mixer? No problem! You can add the ingredients into a large mixing bowl and knead by hand for 10-15 minutes.
  • Make sure not to add too much flour to your work surface before rolling out the dough ball. Only add just enough to stop the dough from sticking.

How To Store Homemade Sandwich Bread

First, allow the bread to cool completely at room temperature.

You can cover leftover bread tightly with plastic wrap and store it at room temperature for 2-3 days. 

You can also store the homemade bread in the refrigerator for up to ten days.

If you are looking to store the baked bread loaf for longer than ten days, you can freeze it for up to three months.

overhead shot of a loaf of italian white sandwich bread made with olive oil

Substitution for Ingredients

  • Flour: I have tried both all purpose flour and bread flour for this recipe. However, I have yet to try whole wheat flour. If you have, please leave a comment below on your experience. 
  • Olive Oil: Avocado oil, vegetable oil, and peanut oil are all substitutions for olive oil. However, they do not have the savory aroma that olive oil provides. You can also use melted butter for this Italian bread recipe. Simply microwave cold butter for 20 seconds or until melted.
  • Yeast: Unfortunately, yeast bread recipes require either active dry yeast or instant yeast. Without the addition of yeast, your bread simply won’t rise. If you cannot have yeast, consider making a homemade sourdough starter.

FAQ

What bread do Italians use for sandwiches?

There are many different types of bread that Italians use for sandwiches. Popular choices are classic Italian bread, Hoagie Rolls, Ciabatta, Focaccia, and Pane Toscano.

What are those Italian sandwiches called?

Panini is the Italian word for sandwiches. Panini is usually prepared on a bread roll or rustic Italian bread.

What do Italians put in sandwiches?

Typically, thinly sliced meats like salami, pepperoni, and even prosciutto are used. They also add olive oil, cheese, and fresh vegetables.

Other Homemade Bread Recipes You Will Love

Check out these recipes to make delicious bread at home:

Sourdough Dinner Roll Recipe

Easy Sourdough Discard Bread

Quick Skillet Sourdough Flatbread

If you love homemade sandwich bread, you will love sourdough discard recipes! If you don’t have a sourdough starter, you can learn to make one from scratch in my sourdough starter guide.

Italian Sandwich Bread Recipe

fresh homemade italian sandwich bread loaf. The bread is sliced and it is on a cutting board next to a knife.
5 from 2 votes

Soft Italian Sandwich Bread with Olive Oil

This easy, homemade Italian sandwich bread is soft! The fluffy white bread with olive oil has a robust, earthy taste that is great for sandwiches.
Xena Kai
Prep Time: 10 minutes
Cook Time: 25 minutes
Rising Time 1 hour 30 minutes
Total Time: 2 hours 5 minutes
Servings: 10 Slices

Save This Recipe

Enter your email below and I’ll send it to your inbox, and I’ll let you know when new recipes come out every week!

Recipe Card

Ingredients
 
 

  • 3 1/3 Cups Flour
  • 2 tbsp Olive Oil
  • 2 1/4 tsp Instant Yeast one packet
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 1 1/4 Cups Water

Instructions
 

  • Knead: In a bowl of a stand mixer, combine all the ingredients. Knead with the dough hook on medium-low speed for 5 minutes.
  • The dough should be slightly sticky. If the dough is too sticky to handle, continue kneading and add additional flour one tbsp at a time. Be careful not to add too much flour.
  • First Rise: Place the dough ball in an oiled bowl. Cover and place in a warm spot to allow for the dough to rise. Let the dough rise for one hour or until doubled.
  • Lightly Grease an 8×4-inch loaf pan
  • Shape the Bread: Once the dough has doubled in size, it is time to form it into a sandwich loaf. On a floured surface, place the dough ball and lightly flour the top of the dough. With a rolling pin, roll out the dough into a rectangle (8×15 inches) roughly about half an inch thick. Roll it up into a 7-inch log and place it into the greased loaf pan. It is okay if it's not perfect! (See pictures above for a visual)
  • Second Rise: Cover the loaf pan with greased plastic wrap. Allow the dough to rise at room temperature. The dough should be one inch above the bread loaf pan. It will take at least 30-45 minutes.
  • Adjust the oven rack to the bottom 1/3rd position and preheat oven to 350℉.
  • Bake the Bread: Bake for 30 minutes or until the top is golden brown. If the top is browning too quickly, you can place aluminum foil loosely over the pan. For an accurate test, the internal temperature of the bread should read 195℉.
  • Once ready, remove the bread loaf from the oven and allow to cool before slicing.

Notes

  • Scroll up and check out the step by step photos on my post.
  • If room temperature is too cold for your bread dough to rise, you’ll need to find a warm place. You can microwave a cup of water for one minute; afterward, you can place the dough inside the microwave.
  • No stand mixer? No problem! You can add the ingredients into a large mixing bowl and knead by hand for 10-15 minutes.
  • Make sure not to add too much flour to your work surface before rolling out the dough ball. Only add just enough to stop the dough from sticking.

Similar Posts

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating