Description
This Fetta, Thyme, and Honey Loaded Loaf is a savory and slightly sweet pull-apart bread that combines creamy Persian fetta, aromatic thyme, melted Colby cheese, and a drizzle of honey. Perfect as a shareable appetizer or a delicious snack, this sourdough loaf is stuffed with buttery garlic herb mix and baked until golden and crispy.
Ingredients
Scale
Bread and Butter Mixture
- 520g day-old sourdough loaf (cut into 3 cm slices, not cutting all the way through)
- 75g butter (softened)
- 2 tsp chopped fresh thyme leaves
- 2 garlic cloves (crushed)
- Salt and pepper (to season)
Cheese and Toppings
- 180g Persian fetta (in oil, drained and crumbled)
- 1 cup grated Colby cheese
- 1/2 tsp sesame seeds
Finishing Touches
- 1 tbsp honey
- 2 tbsp roughly torn fresh curly parsley leaves
Instructions
- Preheat Oven and Prepare Bread: Preheat your oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Cut the sourdough loaf diagonally into 3 cm thick slices, being careful not to cut all the way through. Then make another set of cuts in the opposite direction to create a diamond pattern on the loaf.
- Make Garlic Thyme Butter: In a small bowl, combine the softened butter, chopped fresh thyme, and crushed garlic cloves. Season this mixture with salt and pepper to taste, stirring well to mix the flavors.
- Stuff the Loaf: Place the loaf on the prepared baking tray. Spread the garlic thyme butter mixture generously into the cuts of the bread ensuring even distribution. Stuff the crumbled Persian fetta and half of the grated Colby cheese into the cuts so that the cheese peeks out from the top.
- Add Toppings: Sprinkle the remaining grated Colby cheese and the sesame seeds evenly over the top of the loaf, enhancing the cheesy, nutty flavor and creating a wonderful crust when baked.
- Bake the Loaf: Place the loaded loaf in the preheated oven and bake for 10 to 15 minutes until the bread turns golden and crispy and the cheese has fully melted into the bread.
- Finish and Serve: Remove the loaf from the oven and immediately drizzle it with honey. Sprinkle the torn fresh curly parsley leaves on top. Allow the loaf to rest for 2 minutes before serving to let the flavors meld and the bread cool slightly.
Notes
- Use day-old sourdough bread for better texture and to prevent it from becoming too soggy.
- Ensure not to cut the bread completely through to keep the loaf intact for easy pulling apart.
- You can substitute Colby cheese with mild cheddar or mozzarella for a different flavor profile.
- For a stronger garlic taste, add extra crushed garlic to the butter mixture.
- Honey adds a subtle sweetness that balances the saltiness of the fetta and cheese; feel free to adjust the amount to your preference.
