Description

This Fetta, Thyme, and Honey Loaded Loaf is a deliciously savory and sweet pull-apart sourdough bread perfect for sharing. The loaf is cleverly sliced and filled with a flavorful butter mixture infused with garlic and thyme, crumbled Persian fetta, and melted Colby cheese. Topped with sesame seeds and drizzled with honey, the bread emerges from the oven golden, crispy, and irresistibly gooey, making it an ideal appetizer or snack for gatherings.

Ingredients

Scale

Loaf

520g day-old sourdough loaf (cut into 3 cm slices, not cutting all the way through)

Butter Mixture

75g butter (softened)
2 tsp chopped fresh thyme leaves
2 garlic cloves (crushed)
Salt and pepper, to taste

Fillings & Toppings

180g Persian fetta (in oil, drained and crumbled)
1 cup grated Colby cheese
1/2 tsp sesame seeds
1 tbsp honey
2 tbsp roughly torn fresh curly parsley leaves

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Instructions

Prepare the Loaf: Preheat your oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Slice the sourdough loaf diagonally into 3 cm thick cuts without cutting all the way through, then make another set of diagonal cuts in the opposite direction to create a diamond pattern on the loaf, allowing it to remain intact.
Make the Butter Mixture: In a small bowl, mix together the softened butter, chopped fresh thyme leaves, and crushed garlic cloves. Season the mixture with salt and freshly ground black pepper to taste, stirring until well combined.
Assemble the Loaf: Place the prepared sourdough loaf onto the lined baking tray. Carefully spread the thyme-garlic butter mixture deep into the diagonal cuts of the bread to ensure every bite is flavorful. Gently stuff the crumbled Persian fetta and half of the grated Colby cheese into the cuts, making sure some cheese peeks out from the top. Then sprinkle the remaining Colby cheese and sesame seeds evenly over the top of the loaf.
Bake the Loaf: Place the tray in the preheated oven and bake for 10 to 15 minutes, or until the bread crust is golden and crispy, and the cheese has melted beautifully, creating a gooey, irresistible texture.
Add the Finishing Touches: Once baked, remove the loaf from the oven and immediately drizzle it with the honey. Scatter the roughly torn fresh curly parsley leaves across the top for a fresh pop of color and flavor. Allow the loaf to rest for 2 minutes before serving to let the flavors settle and the cheese set slightly.

Notes

Using day-old sourdough helps hold the shape of the loaf when slicing and stuffing, preventing it from becoming too soggy.
Feel free to substitute Persian fetta with any other crumbly white cheese such as feta or goat cheese if preferred.
Adjust the amount of garlic and thyme to suit your taste preferences for a more or less intense flavor.
Serve warm for the best gooey texture and flavor experience.
This loaf is perfect for sharing as an appetizer or accompaniment to soups and salads.