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Instead of using a 9x13 inch tray, use a larger tray - 13x18 inches (or similar).
Mix the base focaccia dough.
Incorporate the lemon sugar into the dough during both sets of stretch and folds.
Place the sugar and lemon zest into a small bowl and rub them together.
Sprinkle half of the lemon sugar over the dough and stretch and fold.
Cover and let the dough rest for 15 minutes and repeat with the second half of the lemon sugar.
Cover the bowl of dough and let it rest and rise at room temperature for about 1.5 hours.
Line the tray with nonstick parchment paper and coat it with olive oil.
Tip the dough onto the prepared tray and fold it up into thirds.
Cover with an inverted tray to proof for 1-1.5 hours.
Preheat the oven to 205C/400F.
Remove the inverted tray and drizzle melted butter over the focaccia dough.
Bake the focaccia for 18-22 minutes or until golden brown.
Make the lemon syrup by combining the sugar and lemon juice in a saucepan.
When the focaccia is out of the oven, poke it all over and brush the lemon syrup over it.
Allow the bread to cool for about 15 minutes.
Mix together the powdered sugar, lemon zest, and lemon juice for the icing.
Drizzle the icing over the top of the focaccia and let it cool for about 20 minutes.