Preheat your oven to 350°F (175°C).

Using a serrated knife, create a series of diagonal cuts across the top of the crusty bread, careful not to cut all the way through. This creates pockets for the Brie.

Slice the Brie cheese into wedges and insert it into the cuts made in the bread.

Sprinkle in chopped rosemary, minced garlic, and season with salt and pepper as you fill the bread with cheese.

Drizzle the olive oil evenly over the stuffed loaf.

Wrap the filled loaf in aluminum foil, sealing it tightly, and place it on a baking tray.

Bake in the oven for about 15–20 minutes, or until the bread is warmed through and the Brie is gooey.

Carefully unwrap the foil and drizzle honey or balsamic glaze on top if desired.