In a small mixing bowl, mix the warm water with the yeast, then add the olive oil and honey.
Place the flour and salt into a mixing bowl. Make a well in the middle of the flour, add the yeast mixture and gradually combine with your fingertips. Once it comes together, knead the dough for 5-10 minutes. If the dough is slightly sticky, add a little flour (but not too much, the dough shouldn’t stick to your fingers).
Place all the dough onto a well-oiled roasting tray to make one large bread (you will have to work or roll the dough to the required shape to cover the tray). Place a warm, damp cloth over the tray and leave in a warm place until the bread has doubled in size.
Press the cherries into the dough along with sprigs of rosemary.
Sprinkle olive oil and salt over the surface area, and bake in an oven preheated to 220°C, gas mark 7, for 25-30 minutes.
To check whether the bread is fully baked, turn it out onto a wire rack and tap the bottom of the loaf, it should sound hollow.
Sprinkle with pistachios and smoked sea salt.