Method

• 1.
  To make the dough, combine yeast, honey, 1 tbs flour and 1 1/2 cups (375ml) water in a jug. Set aside for 5 minutes or until frothy. Place remaining flour in an electric mixer fitted with a dough hook, add yeast, oil and salt, and knead for 6 minutes or until dough is smooth and elastic. Turn onto a lightly floured work surface and shape into a ball.
• 2.
  Place in a greased bowl and cover with a clean damp tea towel. Set aside in a warm place for 1 1/2-2 hours until doubled in size. Turn dough out onto a floured surface, then roll out to a 20cm x 30cm rectangle. Place in a greased 20cm x 30cm baking dish. Press with lightly oiled hands to fit.
• 3.
  Cover with a clean tea towel and set aside in a warm place for 1 hour or until risen.
• 4.
  Preheat oven to 200°C. Combine all cherry ingredients in a bowl. Top dough with cherry mixture, pushing a few cherries into bread.
• 5.
  Bake for 30 minutes or until corners are golden and top is pale golden. Serve schiacciata warm with extra thyme.