Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Using a serrated knife, score the sourdough loaf in a 1-inch crosshatch pattern, cutting deep into the bread but ensuring the bottom crust remains intact.

In a small bowl, whisk together the melted butter, minced garlic, and chopped rosemary.

Carefully pry open the bread slits and insert the brie slices throughout the loaf.

Distribute the cranberry sauce into the slits alongside the cheese using a small spoon.

Brush the garlic-herb butter generously over the top of the loaf, ensuring some drips into the crevices.

Wrap the loaf loosely in aluminum foil and place on the prepared baking sheet.

Bake for 15 minutes, then remove the foil and bake for an additional 5 to 7 minutes until the cheese is melted and the bread is toasted.

Sprinkle with flaky sea salt and chopped pecans before serving warm.