In a small bowl, combine ¾ cup of warm water and 2 ¼ teaspoons of active dried yeast. Allow this mixture to sit for about 5-10 minutes until it becomes frothy and bubbly.

Add ¼ cup of melted unsalted vegan butter, 2 ½ cups of all-purpose flour, 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, and 1 teaspoon of salt to the yeast mixture. Stir until a shaggy dough forms.

Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.

Place the kneaded dough into a lightly greased bowl and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.

Prepare the filling by mashing together 6 tablespoons of salted vegan butter, 6 finely minced cloves of garlic, and ¼ teaspoon of chili flakes in a bowl until smooth.

Once the dough has doubled, gently punch it down. Divide it into 10-12 equal pieces, flatten each piece, and spread a generous amount of the garlic butter filling inside. Fold them over and arrange in a greased loaf pan.

Cover the assembled loaf with a towel and let the shaped dough rise for another 30 minutes.

While the dough is rising, preheat your oven to 350°F (175°C).

Brush the top of the dough generously with melted vegan butter before baking.

Place the loaf in the preheated oven and bake for 40-50 minutes, or until it is puffed up and golden brown.

After baking, let it cool in the pan for 5-10 minutes, then transfer to a wire rack to cool further.