Pre-heat the oven to 425°F.
Take the brie and use it to roughly measure a circle on the bread.
Carefully cut out the circle in the bread, making sure not to go through the bottom.
Pull out the bread from the center and tear it into small chunks.
Add to a baking tray and drizzle with olive oil.
Use a serrated knife to remove the surface of the brie in order to let the other ingredients penetrate the cheese; leaving the top on the brie is perfectly acceptable; however, the cheese tends to flow into the bread bowl if the top is removed. Place the cheese into the hollowed-out bread and top with brown sugar.
Pour the wine over the sugar and top with thyme.
Place in the pre-heated oven and bake, alongside the bread chunks, for 15 minutes.
Serve immediately, using the bread to dip into the brie.
