In a large bowl, combine flour, yeast, salt, and sugar. Stir well to combine.
In a separate bowl, combine water and 2 Tbsp oil. Add to the flour mixture, stirring as you go. When the dough has come together, let it rest for 5-10 minutes before kneading.
If kneading with a mixer- use your dough hook attachment and knead for 5 minutes until it has a smooth texture.
If kneading by hand- turn dough on to a floured surface and knead for 5 minutes until it has a smooth texture. Tip- this dough is more hydrated/sticky. If the dough is sticking to your hands too much, try wetting them with water. Use a bench knife or a dough scraper to help handle the dough.
Place the dough in a well-oiled pan (8-9’’ diameter with 1 ½’’ sides). Turn the dough to coat with oil. Cover with a cloth and let rise in a warm place until it’s doubled in volume, about 30-40 minutes.
Press out the dough with your fingertips, spreading it out as you go so it covers the entire pan. Cover again and let rise for 30-40 minutes in a warm place. Towards the end of the second proof- Heat the oven to 425 degrees F
Prepare your streusel topping- Combine streusel topping ingredients in a small bowl. Set aside for later.
Brush the dough with 1 Tbsp olive oil. Using your fingertips, make dimples in the dough. Sprinkle with fresh thyme and gently press blueberries into the dough.
Sprinkle the streusel topping over the dough.
Bake focaccia for about 20 minutes, or until internal temp is 190-205F. If browning too quickly- cover with foil.
Remove from the oven and allow to cool in the pan for a few minutes. Then turn out onto a cooling rack
Tip: Drizzle with maple syrup or honey and enjoy!
