Sweet Focaccia Chocolate Bread Cherries

2 ¼ cups warm water (100°F to 110°F)

4 teaspoons active dry yeast ( from 2 [¼-ounce] envelopes)

⅓ cup plus 2 teaspoons granulated sugar, divided

5 cups bread flour ( about 1 pound 5 ¼ ounces)

½ cup unsweetened cocoa powder ( about 1 5/8 ounces) (such as Guittard Cocoa Rouge Unsweetened Dutch-Process Cocoa Powder)

2 teaspoons kosher salt

1 cup dried tart cherries ( about 5 ounces)

7 ounces 70% cacao dark chocolate baking bars, roughly chopped, divided

⅔ cup fruity extra-virgin olive oil (such as Arbequina), divided, plus more for work surface, hands, and for serving

8 small rosemary sprigs ( about 2 inches each) (optional)

2 tablespoons turbinado sugar

1 teaspoon flaky sea salt

Powdered sugar, for dusting

Cherry balsamic vinegar (such as Texas Hill Country Olive Co. Wild Cherry Balsamic Vinegar), for serving

Directions at foodandwine.com

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