In a large mixing bowl, combine warm water, olive oil, and active dry yeast. Stir gently and let sit for about 5 minutes until foamy.

Add all-purpose flour to the bowl. Mix until a thick, sticky dough forms and let it rise in a warm area covered for 1 hour.

Lightly oil a 9x9 inch baking pan. Transfer dough and create dimples with fingers for blueberries. Let it rest for additional 15 to 30 minutes.

Fold in fresh or frozen blueberries into the dimples of the dough.

Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden brown.

While baking, make the cream cheese drizzle by combining powdered sugar, cream cheese, and soft butter until smooth.

Remove focaccia from the oven, cool slightly, and drizzle with cream cheese frosting and optional blueberry syrup.