Preheat the oven to 375°F (190°C). Place the wheel of brie in a small, oven-safe baking dish or brie baker that is just slightly larger than the cheese.

Using a sharp knife, gently score the top rind of the brie in a criss-cross or grid pattern, being careful not to cut all the way through the cheese. This is essential for flavor penetration and even melting.

In a small bowl, combine the olive oil (or melted butter), minced garlic, chopped rosemary, thyme leaves, and black pepper.

Spoon the oil and herb mixture evenly over the scored brie wheel, ensuring some seeps into the cuts.

Bake for 15 to 20 minutes, or until the cheese is visibly softened, gooey, and beginning to ooze. Do not overbake, as it can cause the cheese to leak entirely.

Carefully remove the baking dish from the oven. If using the sweet variation, immediately drizzle the honey or maple syrup over the hot baked brie.

Serve immediately while hot with baguette slices, crostini, assorted crackers, or fresh fruit like apple or pear slices.