One 1-pound loaf frozen bread dough, such as Bridgford, thawed
2 tablespoons sugar
1/4 teaspoon cinnamon
1 cup blueberries
Pinch of kosher salt
Brush a 9-by-13-inch rimmed baking sheet with 1 tablespoon of the olive oil. On a lightly floured work surface, roll the dough into an 8-by-12-inch rectangle. Transfer the rolled dough to the prepared pan and brush the top with the remaining tablespoon olive oil. Cover with a piece of plastic wrap and set aside in a warm, draft-free place until puffed and doubled in size, 2 hours.
Preheat the oven to 375 degrees F.
In a small bowl, mix together the sugar and cinnamon. Sprinkle half of the cinnamon sugar over the risen dough. Place the blueberries on top and press gently into the dough. Sprinkle the berries with the remaining cinnamon sugar and the salt.
Bake for 20 to 25 minutes, until golden brown around the edges and cooked through. Remove the focaccia from the pan to a wire rack to cool.
Cut into squares and serve warm or at room temperature.