Preheat the oven to 450 degrees F,
Using a sharp serrated knife slice the rounded top part of the bread off creating a lid. Set aside.
Roughly measure the circumference of the brie on the bread and carefully cut out a circle the same size making sure to not go through the base of the bread.
Pull out the bread from the center where the cheese will be placed. Tear the bread into small chunks and place on a baking tray. Drizzle the olive oil over the bread chunks.
Using a sharp knife take of some of the surface of the brie to let the other ingredients penetrate the cheese.
Place the cheese into the hollowed out circle and top with the brown sugar spreading it out over the cheese.
Pour the wine over the sugar and top with the chopped rosemary.
Place on the same baking tray as the lid and the extra bread chunks and bake in the oven for 15 minutes.
Serve at once with extra crackers and the crusty bread chunks from the inside of the sourdough boule.