In large bowl mix 1 1/2 cups (375 mL) lukewarm water (about 105°F/40°C), yeast and 1 tbsp (15 mL) honey, stirring to dissolve. Cover and leave 10 min., until mixture is foamy.
Add flour, 2 tbsp (30 mL) olive oil and salt to foamed yeast mixture. Mix with a wooden spoon just until wet and dry ingredients form dough. Transfer mixture onto work surface. Knead until smooth and elastic, about 10 min., adding extra flour as needed to prevent sticking. Place dough in oiled bowl and cover with damp kitchen towel. Leave to rise until doubled in size, about 1 hr.
Spread 2 tsp (10 mL) olive oil onto a baking sheet. Punch down dough in bowl. Press dough right to edges of baking sheet. Using fingers, press deep indents into the dough. Drizzle with remaining 2 tsp (10 mL) olive oil. Sprinkle on blueberries, 1 tbsp (15 mL) thyme and sea salt, if desired. Cover with damp tea towel; leave to rise 30 min.
Meanwhile, preheat oven to 425°F (220°C). Bake focaccia 15 to 20 min., or until bread is puffed and golden brown and juices from blueberries are bubbling. Drizzle with remaining 1 tbsp (15 mL) honey and sprinkle on 1 tbsp (15 mL) fresh thyme. Place focaccia on a wire rack to cool slightly before slicing.
Try a strawberry-basil focaccia by substituting blueberries with equal parts chopped strawberries and fresh basil for thyme.