A delightful combination of focaccia dough baked with fresh blueberries, and topped with a lemon glaze and blueberry jam. This sweet focaccia is perfect for enjoying as a treat or dessert.
1: Mix the focaccia dough according to your same-day recipe.
2: Rub together lemon zest and sugar, incorporating 1 tablespoon during each of the two stretch and folds of the dough.
3: Line the tray with parchment paper and coat with olive oil.
4: Transfer the dough to the tray, cover it, and allow it to proof for 1-1.5 hours.
5: Preheat the oven to 220C/430F and place the baking rack in the lowest position.
6: Drizzle melted butter over the dough and dimple it in, pushing the blueberries into the dimples.
7: Bake the focaccia for 18-22 minutes or until golden brown.
8: Whisk together the ingredients for the lemon glaze.
9: Transfer the baked focaccia to a wire cooling rack to cool.
10: Poke holes all over the focaccia, using the blueberries if needed.
11: Pipe blueberry jam into the holes in the bread.
12: Brush the glaze over the focaccia for an even layer.
13: Allow the glaze to harden for about 20 minutes before serving.
