In a large bowl, combine 450 grams of the flour, salt, olive oil, and yeast. Ensure the yeast and salt are on opposite sides of the bowl.

Gradually add the cold water, starting with a low mixer setting and increasing to medium as everything blends. Aim for a sticky and pliable dough.

Knead the dough in the mixer for 2-4 minutes or by hand for 4-7 minutes on a floured surface until smooth.

Gently incorporate the drained cherries and both types of chocolate chips into the dough, mixing gently.

If the dough becomes too wet, add some flour to keep it sticky overall.

Transfer the dough to a floured surface, add remaining flour if needed, and place it in a bowl. Cover and let it rest for 60-90 minutes until doubled.

Once risen, punch the dough to release air and knead for about a minute. Divide it into two or three equal portions and shape them into a plait.

Prepare a baking tray with flour or parchment paper, and place the plaited dough on it. Seal in a bag and let it rise for an additional hour.

Preheat your oven to 400°F. After rising, bake for 20 minutes, then lower the temperature to 375°F and bake for another 20-25 minutes until it reaches 200°F internally.

Once baked, transfer the bread to a wire rack to cool for at least 30 minutes before slicing.