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Put the water and dried yeast into a large mixing bowl, stir in the salt and honey. If you are using a sourdough starter, mix that in now.
Introduce the flour, mixing the dough either by hand or with a wooden spatula or spoon.
Pour in 2 tbsp of the olive oil and mix into the dough.
Lift the dough from the bowl and stretch it with your hands, folding it over.
Return to the bowl and place a clean cloth or a plastic bag over the dough and leave it in the fridge overnight.
The next day, remove the stones from the cherries and mix them with the balsamic vinegar and half the caster sugar, then set aside for 30 minutes.
Lightly oil a roasting or baking tin roughly 34cm x 24cm, then transfer the dough to it, pulling and stretching it to fit.
Cover with a cloth and leave at room temperature for 1 hour.
Heat the oven to 220C/gas mark 8.
Spoon the cherries on to the dough, reserving any juices that have appeared in the bowl.
Scatter the rosemary leaves over the surface and sprinkle with the remaining caster sugar.
Bake for 30 minutes until the dough has risen and the surface is golden.
Pour the remaining olive oil over the surface of the focaccia and sprinkle over a little more sugar if you wish.