Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

Instructions:
Step 1: Prepare the Sourdough Bread
Preheat the oven to 375°F (190°C).
Cut the bread: Place the sourdough loaf on a cutting board. Using a serrated knife, cut the bread into a grid pattern, making horizontal and vertical cuts about 1-2 inches apart, but be careful not to cut all the way through to the bottom of the loaf—leave about 1 inch uncut at the base. This will help hold the stuffing in place without it falling out.
Place the loaf on a baking sheet: Once the bread is cut, place it on a parchment-lined or greased baking sheet to prepare it for stuffing.
Step 2: Make the Garlic Herb Mixture
Heat the olive oil: In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, just until fragrant and golden, but not burnt.
Add the herbs: Once the garlic is sautéed, stir in the fresh rosemary and thyme. Season with a pinch of salt and pepper, then remove from the heat.
Set the mixture aside: Let the garlic herb mixture cool slightly before moving to the next step.
Step 3: Stuff the Bread with Brie and Cranberry Sauce
Stuff with brie: Carefully tuck pieces of brie cheese into the cuts of the sourdough loaf. Try to place the brie pieces evenly across the bread to ensure every bite has a good amount of gooey cheese.
Add cranberry sauce: Spoon the cranberry sauce into the gaps between the pieces of brie. The sweetness and tartness of the cranberry sauce will complement the creamy brie perfectly.
Drizzle with garlic herb oil: Use a spoon or small brush to drizzle the garlic herb mixture over the stuffed loaf, making sure the oil seeps into the cuts and coats the brie and cranberry sauce.
Step 4: Bake the Bread
Wrap the bread: To ensure that the bread stays moist and gets beautifully crisp on the outside, cover the stuffed loaf loosely with aluminum foil.