1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

2. On a cutting board, use a serrated knife to make crisscross cuts in the sourdough loaf, leaving 1 to 1.5 cm at the base uncut.

3. Gently separate the bread sections and insert a slice of chilled brie into each gap.

4. Tuck cranberries or spoonfuls of cranberry sauce into the cracks alongside the brie.

5. Sprinkle fresh rosemary or thyme leaves between slices if using.

6. Drizzle honey or maple syrup between the bread sections for extra sweetness if desired.

7. Brush the top of the loaf with melted butter mixed with olive oil and sprinkle a pinch of sea salt.

8. Wrap the loaf loosely in foil and bake covered for 15 minutes.

9. Unwrap the foil and bake for an additional 10–12 minutes until the crust is golden and the brie is bubbling.

10. Remove from the oven, let rest for 2–3 minutes, then drizzle with honey, scatter crushed nuts, and sprinkle sea salt flakes before serving.