Description

This Fetta, Thyme, and Honey Loaded Loaf is a delightful sourdough bread recipe bursting with layers of creamy Persian fetta, aromatic thyme, garlic butter, gooey Colby cheese, and a sweet finish of honey. Perfect as a flavorful appetizer or savory snack, this baked loaf features a golden, crispy crust complemented by fresh parsley and sesame seeds for added texture and freshness.

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)

Cheeses and 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

Preheat and Prepare Loaf: Preheat your oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper. Cut the sourdough loaf diagonally into 3 cm thick slices without cutting all the way through, then make diagonal cuts in the opposite direction to create a diamond pattern.
Make Garlic Thyme Butter: In a small bowl, combine the softened butter, chopped fresh thyme, and crushed garlic cloves. Season the mixture with salt and pepper to taste and mix thoroughly.
Stuff the Loaf: Place the loaf on the prepared baking tray. Spread the garlic thyme butter mixture into all the cuts of the bread, ensuring an even distribution. Stuff the crumbled Persian fetta and half of the grated Colby cheese into the cuts so the cheese peeks out from the top. Then sprinkle the remaining grated Colby cheese and sesame seeds evenly over the top of the loaf.
Bake: Bake in the preheated oven for 10 to 15 minutes, or until the bread is golden brown and crispy, and the cheese has completely melted and is bubbling.
Finish and Serve: Remove the loaf from the oven. Drizzle it with honey and sprinkle the roughly torn fresh curly parsley leaves over the top. Allow it to rest for 2 minutes before serving to let the flavors meld and the loaf cool slightly for optimal taste.

Notes

For best results, use a day-old sourdough loaf as it holds its structure better when sliced and stuffed.
Adjust the amount of garlic according to your taste preference; you can add extra for a more pronounced flavor.
Use good quality Persian fetta that is drained well to avoid sogginess inside the loaf.
If Persian fetta is unavailable, a similar soft salty cheese can be substituted.
Serve warm for the best gooey and crispy experience.