The day before you want to bake the bread, feed the starter so you'll have enough to use 130g. Wait a few hours for it to get bubbly.
Add 179g flour and 75g water to the starter, knead to combine, and let sit covered overnight.
The next morning (about 10 hours later in my case) the sponge should have risen. Add 423g flour, 17g salt, 106g olive oil, 21g honey and 263g water to the sponge.
If using a stand mixer, use the paddle attachment to mix the dough for a minute, or until everything is combined. Otherwise stir manually until everything is combined.
Switch to the dough hook and knead for about 5 minutes, the dough should clear the sides of the bowl, but stick to the bottom. Or knead manually until the dough is smooth and elastic.
Dust your work surface with flour and spread the dough out into a rectangle, or oval in this case
Cover with blueberries, I used a whole 170g container
Stretch and fold, like a letter
Spray with oil, cover, and let sit for 30 minutes
Stretch and fold again, spray with oil, cover, and let sit for another 30 minutes
Stretch and fold once more, spray with oil, cover, and let sit for 1 hour
Line a 17" x 12" cookie sheet with parchment paper, add olive oil and spread around so the parchment paper is covered. Transfer dough to cookie sheet, pour olive oil over the dough and use your finger tips to spread the dough out on the cookie sheet.
Add more blueberries, cover and let sit for 2 hours.
Preheat oven to 500F, use your finger tips to spread the dough out again, recover and wait for the oven to preheat.
Once the oven is ready, add the coarse sugar, put the dough in the oven and lower the temperature to 450F. Bake for 10 minutes, then rotate the sheet and bake for another 5 or 10 minutes or until golden.