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Ingredients

520g day-old sourdough loaf
75g butter, softened
2 teaspoons chopped fresh thyme leaves
2 garlic cloves, crushed
180g tub Persian fetta in oil, drained, crumbled
1 cup grated colby cheese
1/2 teaspoon sesame seeds
1 tablespoon honey
2 tablespoons roughly torn fresh curly parsley leaves

Method

Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
Step 2 Cut the whole loaf diagonally into 3cm-thick slices, being careful not to cut the whole way through. Repeat cutting in the opposite direction to create diamonds.
Step 3 Combine butter, thyme and garlic in a small bowl. Season with salt and pepper. Place loaf on prepared tray. Carefully spread mixture in between cuts in bread. Using hands, push fetta and 1/2 the colby into cuts, allowing cheeses to poke out the top. Sprinkle loaf with remaining colby, then sesame seeds. Bake for 10 to 15 minutes or until bread is golden and crunchy, and cheese has melted. Stand for 2 minutes.
Step 4 Drizzle the loaf with honey and sprinkle with parsley. Serve immediately.

Fetta, thyme and honey loaded loaf

How to make Fetta, thyme and honey loaded loaf

Ingredients

Method