1 tablespoon extra-virgin olive oil, plus more for drizzling
8 ounces triple cream Brie cheese, cubed
1/3 cup apricot preserves
1 tablespoon golden brown sugar
2 teaspoons fresh thyme leaves , plus 1 to 2 sprigs for garnish
1 teaspoon lemon juice
Preheat the oven to 425 degrees. Place a rack in the center of the oven.
Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cut the portion of the bread that was removed into slices. Place the loaf and slices onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern, or into slices, for easy pull-apart pieces later.) Drizzle the inside well of bread and the slices with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes until crispy. Remove the slices from the tray and set aside.
In a medium mixing bowl, combine the Brie, 1 tablespoon of olive oil, apricot preserves, brown sugar, thyme and lemon juice. Stir to combine. Pour the cheese mixture into the well of the toasted bread loaf. Return to the oven and bake for 10 to 12 minutes until the cheese is fully melted and bubbling.