In a large mixing bowl, combine bread flour, salt, and 1 tablespoon sugar.

In a small bowl, dissolve yeast in warm water and let sit for 5 minutes until foamy.

Add yeast mixture and 1 tablespoon olive oil to the dry ingredients and stir until a sticky dough forms.

Cover and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled.

Gently deflate the dough, fold in lemon zest and blueberries carefully.

Transfer to a well-oiled 9×13-inch pan and stretch dough to fit.

Let it rise again for 30 minutes.

Preheat oven to 400°F (200°C). Dimple the dough with oiled fingers, drizzle with 2 tablespoons olive oil, and sprinkle with 1 tablespoon sugar.

Bake for 20–24 minutes, until golden brown and puffed.

Cool slightly, slice, and serve warm or at room temperature.