Mix the dough - can find my Same-day focaccia recipe pinned to the top row of my page here. Rub together the lemon zest and sugar and incorporate 1 Tbsp during each of the two stretch and folds. Follow the timelines for the stretch and folds in the dough recipe.

Line the tray with nonstick parchment paper and coat it with a bit of olive oil, avocado oil or coconut oil. Transfer the dough into tray as shown in the video and cover to proof for 1-1.5 hours.

Preheat the oven to 220C/430F and place the baking rack into the lowest position in the oven.

Drizzle the melted butter over the top of the dough and dimple it into the dough. Push the blueberries into the dimples then bake the focaccia for 18-22 minutes or until golden brown.

While it's baking, whisk together all the ingredients for the lemon glaze.

After it's baked, transfer to a wire cooling rack and place the rack on top of a larger tray to catch any glaze drizzles that may drip down. Poke the focaccia all over with a large straw or something that can make holes. You'll find the blueberries naturally create holes so you may not need to poke too many!

Decant the jar of blueberry jam into a piping bag and pipe the jam into the holes in the bread. If your jam has whole berries in it, you'll want to avoid a piping tip as they'll get stuck (I just left mine off!).

Brush the glaze over the focaccia to create an even layer. Rub the bottom of the focaccia onto into any glaze that has dripped onto the tray. Transfer to a cooling rack for about 20 minutes to allow the glaze to harden up a bit. Enjoy!