In a bowl, combine lukewarm water and unsweetened milk, whisk in the active dry yeast and sugar. Allow it to sit until foamy, about 5 minutes.

In a large mixing bowl, add flour, olive oil, garlic powder, Italian seasoning, and salt to the yeast mixture. Stir until a shaggy dough forms.

Transfer the dough to a floured surface and knead for 8-12 minutes, until smooth and elastic.

Shape the dough into a ball, coat lightly with olive oil, and let it rise until doubled in size, about 1 hour.

In a bowl, mix softened vegan butter with chopped fresh herbs, minced garlic, and salt until well combined.

Roll the risen dough into a 12x16 inch rectangle. Spread the garlic herb butter evenly, then cut into 12 pieces and stack them in a greased loaf tin.

Cover the loaf tin and let it rise for another 45 minutes to an hour until puffy.

Preheat your oven to 350°F. Bake for 40-45 minutes, until golden brown and the internal temperature reaches 190°F.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and enjoy warm.