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PdfMake a starter dough by mixing the rye flour with 100g of the 00 flour and 200g of water and 2g of the dried yeast. Mix well, cover and set aside for 4 to 5 hours until much risen and sweet smelling.
When this is ready mix the remaining flour and yeast with the salt, half of the sugar, 25g of olive oil, 150g of water and the starter dough. Set aside for 30 minutes, then knead the dough in a stand mixer with the hook attachment for 10 minutes. Cover and leave somewhere warm to rise for 2 hours.
Oil an oven sheet – mine is 35cm by 25cm. Turn out the now well-risen dough on to the sheet and shape into a round in the middle of the sheet. Rest for 20 minutes, then, with wet hands, gently and evenly press the dough out from the middle to fill the pan.
Halve the cherries and remove the stones. Press each half cut side up into the dough. Sprinkle with the rest of the sugar, a good pinch of salt and drizzle even more olive oil over them. Heat the oven to 240C/gas mark 9 without the fan on, or as hot as your oven will allow.
After 30 minutes, press each cherry half back into the pillowy dough before baking for 18 minutes turning the pan once, so that it cooks evenly, three-quarters of the way through. Serve fresh, preferably still warm.