about 1 cup wild Maine blueberry jam (she used @stonewallkitchen; any good blueberry jam works)
Glaze
1 ½ cups powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
Directions
Make the dough: whisk the flour, yeast, salt and sugar in a big bowl. Add the warm water and 3 tbsp olive oil and stir to a shaggy, sticky dough. Cover and let rise until doubled, 1–2 hours (or rest overnight in the fridge for better flavor).
Generously oil a rimmed sheet pan. Tip the dough in and gently stretch it toward the corners; if it springs back, rest 10 minutes and finish stretching. Cover and let it puff 30–45 minutes.
Oil your fingers and dimple the dough all over, pressing deep wells. Brush with the melted butter. Stir the brown sugar and cinnamon together and scatter it over the top, then spoon the blueberry jam into the dimples and swirl it across the surface.
Bake at 425°F (220°C) for 22–28 minutes, until deep golden and the jam is bubbling at the edges.
Whisk the powdered sugar, milk and vanilla into a pourable glaze. Drizzle it all over the focaccia while it's warm out of the oven so it soaks into the crevices. Cool slightly, cut into squares and serve.
A blueberry riff on an apple-fritter focaccia, from @valleygirl_kitchen (Rachael, the Shenandoah Valley Baker). Her reel is a no-audio ASMR with just the concept, so the dough is a standard focaccia base and the brown sugar–cinnamon–jam topping and warm glaze are exactly as she layers them.
