Place 450g of flour into the bowl of your mixer (or a large bowl if kneading by hand) along with the salt, olive oil, and yeast. Keep the yeast and salt on opposite sides of the bowl.

Slowly add the cold water while mixing on low speed, gradually increasing to medium until you achieve a pliable dough.

Knead the dough in the mixer for 2-4 minutes, or by hand for 4-7 minutes on a floured surface. Add extra flour if needed to maintain a sticky dough.

Once kneaded, fold in the drained cherries and chocolate chips gently to ensure even distribution.

Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rest for 60-90 minutes until it doubles in size.

Dust your surface with flour, punch down the dough to release air, and knead briefly before dividing it into two or three pieces.

Shape the dough into a plait for a beautiful finish.

Dredge a baking tray with flour or use parchment paper, lay the shaped dough on it, cover, and allow it to rise for 1 hour.

Preheat your oven to 400°F. Bake for 20 minutes, then reduce the heat to 375°F and continue baking for another 20-25 minutes until it reaches an internal temperature of 200°F.

Transfer the loaf to a wire rack and allow it to cool for at least 30 minutes before slicing to avoid a doughy mess.