Ingredients

Method

1. 1

   In a large bowl, combine the all-purpose flour, kosher salt, sugar, and instant yeast. Whisk to combine.

2. 2

   Add the warm water and olive oil to the dry ingredients.

3. 3

   Mix with a Danish dough whisk or spatula until a shaggy dough forms and no dry flour remains.

4. 4

   Cover the bowl and let the dough rest for 15 minutes.

5. 5

   After resting, perform the first set of folds. Wet your hand, reach under the edge of the dough, stretch it up, and fold it over into the center. Rotate the bowl and repeat this folding motion around the entire bowl to form a rough ball.

6. 6

   Cover the bowl again and let it rest for another 15 minutes. Repeat this folding process three more times, for a total of four sets of folds with 15-minute rests in between each.

7. 7

   After the final set of folds, cover the bowl and let the dough rise for about 1 hour, or until it has doubled in size.

8. 8

   While the dough is rising, prepare the compote. In a medium saucepan, combine about half of the blueberries, sugar, water, and lemon juice.

9. 9

   Cook over medium heat for about 10 minutes, stirring occasionally, until the blueberries begin to break down and the mixture thickens.

10. 10

    Remove from heat and stir in the remaining fresh blueberries. Set aside to cool completely.

11. 11

    Generously oil a 9x13 inch baking pan with olive oil.

12. 12

    Gently transfer the risen dough into the oiled pan. Flip the dough over to coat both sides with oil.

13. 13

    Stretch the dough out to roughly fit the shape of the pan. Cover and let it rest for another 30-45 minutes until it has expanded to fill the pan.

14. 14

    Spoon the cooled blueberry compote over the top of the dough.

15. 15

    Using your fingers, gently fold and swirl the compote into the dough, creating a marbled effect.

16. 16

    Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, until golden brown and cooked through.

17. 17

    Let the focaccia cool completely on a wire rack.

18. 18

    While the focaccia cools, make the glaze. In a small bowl, combine the powdered sugar, a pinch of salt, vanilla extract, lemon zest, and lemon juice.

19. 19

    Whisk the ingredients together until smooth.

20. 20

    Once the focaccia is completely cool, brush the lemon glaze evenly over the top.

21. 21

    Let the glaze set for about 30 minutes before slicing and serving.