Description

This Fetta, Thyme, and Honey Loaded Loaf is a savory and slightly sweet pull-apart bread perfect for sharing. Day-old sourdough bread is sliced into a diamond pattern and generously filled with a herbed garlic butter, Persian fetta, and colby cheese. After baking until golden and melty, it’s finished with a drizzle of honey and fresh parsley, creating an irresistible combination of flavors and textures.

Ingredients

Scale

Bread

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)

Cheese & 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. Place the sourdough loaf on the tray and carefully cut it diagonally into 3 cm thick slices, making sure not to cut all the way through. Then, make another set of cuts in the opposite diagonal direction to create a diamond pattern without slicing through the bottom.
Make the Butter Mixture: In a small bowl, mix the softened butter, chopped fresh thyme, and crushed garlic together thoroughly. Season the mixture with salt and pepper to enhance the flavor.
Assemble the Loaf: Spread the butter mixture generously into the cuts of the bread, making sure it’s well distributed into all the crevices. Then stuff the crumbled Persian fetta and half of the grated colby cheese into the gaps, allowing some cheese to peek out from the top. Sprinkle the remaining colby cheese evenly over the loaf, followed by the sesame seeds.
Bake the Loaf: Place the assembled loaf in the preheated oven and bake for 10 to 15 minutes, or until the bread turns golden and crispy, and the cheese has melted beautifully.
Add the Finishing Touches: Remove the loaf from the oven and immediately drizzle it with honey. Sprinkle fresh curly parsley leaves on top to add color and freshness. Let the loaf rest for 2 minutes before serving to allow the flavors to meld and the bread to cool slightly.

Notes

Using day-old sourdough loaf helps the bread hold its shape and soak up the butter mixture without becoming soggy.
You can substitute Persian fetta with another brined feta cheese if unavailable.
Adjust the amount of honey to your taste preference for sweetness.
This loaf is perfect as a party appetizer or a flavorful side dish.
For a stronger garlic flavor, add an extra clove to the butter mixture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: Australian