POOLISH
Mix all ingredients in a planetary mixer or by hand with a whisk until a soft sponge (biga) is obtained. Place in a graduated container and put in a proofing chamber until it has doubled in volume (about 15-20 minutes).
ALMOND PASTE
Mix all ingredients in a planetary mixer for a few minutes until a homogeneous dough is obtained. Roll out the paste on the work surface and cut into small cubes, then dry them in a dry oven overnight.
DOUGH
Mix the biga, Top Lievitati, flour, and water until a smooth and dry dough (velvety texture) is obtained. Add sugar and let it absorb for 2 minutes, then immediately add Risolì. Once the dough is ready, incorporate the drained sour cherries and dried almond paste cubes. Let the dough rest in a proofing chamber for 60 minutes, then divide and shape into 400 g loaves. Place on a baking tray and, using hands greased with Risolì, flatten the loaves to the desired size (as done for focaccia). Put in a proofing chamber at 30°C for about 3 hours. Once risen, decorate with sour cherries, sliced almonds, and a dusting of powdered sugar. Bake at 180°C for 25 minutes with the vent closed and an additional 5 minutes with the vent open.
