Glazed Lemon Blueberry Focaccia

1: Mix the focaccia dough and follow the recipe for the same-day focaccia.

2: Rub together lemon zest and sugar and incorporate during the dough's stretch and folds.

3: Line the tray with parchment paper and coat it with oil.

4: Transfer the dough into the tray and cover it to proof for 1-1.5 hours.

5: Preheat the oven to 220C/430F and place the baking rack on the lowest position.

6: Drizzle melted butter over the dough and dimples it in, pushing in blueberries.

7: Bake the focaccia for 18-22 minutes or until golden brown.

8: While baking, whisk together all ingredients for the lemon glaze.

9: After baking, transfer to a wire rack and poke holes in the focaccia.

10: Pipe lemon curd into the holes and brush on the glaze.

11: Allow the glaze to harden for about 20 minutes before serving.