In large mixing bowl, mix together 2 ½ cups flour, yeast and salt on low speed in your mixer.
In a small bowl, whisk together water and 3 tablespoons olive oil.
With the mixer on low, pour in the liquids. Continue mixing until a shaggy dough begins to form. Clean off paddle and switch to dough hook. Mix in the remaining flour a little at a time, adding more or less flour as needed, to make a dough that is elastic and a little moist, about 8 minutes.
Remove the dough to a lightly floured surface and knead in cherries and chocolate chips. (I used a wet scraper to help me knead them in.)
Form the dough into a ball and place into an oiled bowl, turn to coat the ball with oil. Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 ½ hours). (If you’re in a hurry you can skip this first rise when using instant yeast.)
Place the dough on a parchment lined 101/2 x 151/2-inch jelly roll pan. Pat and press the dough gently until the dough fills the pan completely. If the dough resists, let it rest for a few minutes before continuing. Cover the dough with a piece of plastic wrap and let it rise again until doubled in size (about 40-60 minutes).
Preheat to 425º.
When the dough has doubled in size, remove the plastic wrap. Dimple the surface of the risen focaccia using your fingertips (if it’s too sticky, dip your fingers in olive oil before dimpling the bread).
Brush on 3 tablespoons olive oil to the surface of the dough. Sprinkle on the turbinado sugar.
Bake the focaccia for about 15 - 20 minutes, or until golden brown. Lift the focaccia from the pan with the parchment paper edges. Cool on a rack before serving.
*Adapted from How to Bake by Nick Malgieri Copyright (c) Nick Malgieri 1995, All Rights Reserved