Cranberry Brie Sourdough Bread

Preheat the oven to 175°C.

Using a sharp serrated knife, cut the sourdough loaf in a crosshatch pattern, ensuring not to slice completely through the base.

Insert the brie cubes, dried cranberries, and chopped rosemary evenly into the crevices of the loaf.

Drizzle the melted butter thoroughly over the loaf, allowing it to seep between cuts. Optionally, drizzle with honey for additional sweetness.

Wrap the bread loosely in aluminum foil and place on a baking sheet. Bake for 15 minutes.

Remove the foil and continue baking for 10 minutes until the crust is golden and cheese has melted.

Sprinkle with sea salt and serve the bread warm.