In a stand mixer, combine 450g of bread flour, 10g of salt, and 7g of yeast with 20ml of olive oil. Start blending on low speed, gradually adding water until the mixture becomes a sticky dough.

Knead the dough in the mixer at medium speed for about 2-4 minutes until smooth and elastic, or knead by hand for 4-7 minutes.

Slowly incorporate the drained dark sweet cherries and chocolate chips into the mixture, folding them in gently.

Transfer the dough into a greased bowl and cover with plastic wrap. Let it rise in a warm environment for 60-90 minutes until doubled in size.

Gently punch down the dough, then knead briefly, divide it into 2-3 pieces, and shape each piece.

Cover the shaped loaves and allow them to rise for about 60 minutes.

Preheat your oven to 400°F (200°C) and bake the bread for 20 minutes. Then reduce the temperature to 375°F (190°C) and bake for an additional 20-25 minutes until golden brown.

Transfer the bread to a wire rack and allow it to cool down until it reaches at least 85°F (29°C) before slicing.