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Mix the honey and black pepper in a small jar. Set aside while preparing the rest of the dish.
Place the beaten egg in one shallow bowl and the panko in another. Coat the Brie in the egg, then press into panko until fully covered. Freeze for 15–20 minutes.
Heat a dry skillet over medium heat. Add prosciutto slices and cook until edges curl. Remove and let cool before crumbling.
In the same skillet, heat ¼ cup olive oil. Add olives, red pepper flakes, lemon zest, capers, and thyme. Cook 5–8 minutes until fragrant and slightly golden.
Add remaining ¼ cup olive oil to the skillet. Fry chilled Brie 2–3 minutes per side until golden and crisp.
Place Brie on serving plate. Top with olives, prosciutto, drizzle of pepper honey, and thyme sprigs. Serve warm with crackers or toasted bread.