To prepare Eggless Focaccia Bread, get prep with all the ingredients. First take hot milk and add sugar to dissolve completely. Also, grease your Baking tray.

When the milk and sugar mixture reduces to lukewarm temperature, add yeast and mix well. Keep aside for at least 10 minutes so that the yeast is proven.

Mix dough and salt. Add oil and the proven yeast mixture.

Knead to make a medium tight dough.

Roll the dough to one-inch thickness. Cut the dough according to the size of your baking tray.

Place the rolled dough on the greased baking tray and leave it to prove for at least 2 hours.

Meanwhile, to prepare topping, heat the oil and sauté the chopped green and fresh herbs in it for about half a minute and keep the mixture aside.

Once the bread is proven for 2 hours and almost double size, preheat Oven for 10 minutes at 200 degrees Celsius.

Make depressions using the forefinger all over the bread about 1 inch apart.

Now put the topping mixture on the bread n spread it equally.

Place the baking tray in the oven and bake for 15-20 minutes. Check after 15 minutes and then continue for another 5 minutes if yet to be done. (If you are using an OTG oven, bake for 15 minutes in baking mode and 10 minutes in grill mode just to get golden color on the upper part).

Remove from the oven, cut the bread into squares and serve the eggless focaccia bread with Spicy Mexican Salsa Verde and Roasted Vegetable Pasta Primavera.