In a large bowl, combine the 3 ¾ cups of bread flour, 2 ¼ teaspoons of instant yeast, and 1 ½ teaspoons of salt. Add in 1 ¾ cups of warm water and 2 tablespoons of olive oil, stirring until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes. The dough will be smooth and elastic, slightly sticky to the touch when done.

Transfer the dough into a lightly oiled bowl and cover it. Allow it to rise for 1 to 1.5 hours, or until it has doubled in size.

Grease a 9×13-inch baking dish with olive oil. Gently stretch the risen dough into the pan, reshaping it as needed. Let it rest for a moment if it springs back.

Dimple the dough using your fingertips, then press in the fresh blueberries. Sprinkle with 1 tablespoon of lemon zest and arrange 5 to 6 thin lemon slices on top for an extra burst of flavor.

Let the dough rise again in the pan for 30 minutes. Meanwhile, preheat your oven to 425°F (220°C) so it's ready for baking.

Drizzle additional olive oil over the dough, then bake for 22–28 minutes. Watch for a golden-brown crust, and listen for the delightful bubbling sound!

While the focaccia cools, mix 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice to create a sweet glaze. Drizzle this luscious mixture over the warm focaccia.

For an added touch, garnish with extra lemon zest or slices if desired. Slice it up and serve, watching your loved ones smile with every bite.