In the bowl of an electric stand mixer fitted with a paddle attachment, stir together the water, milk, sugar and yeast. Turn the mixer off and allow the mixture to sit at room temperature until foamy (about 10 minutes). Add the flour, salt, 2 tablespoons of olive oil and mix on low speed until just combined. Switch to a dough hook, and knead the dough for 8 minutes on medium-low speed.
Brush a large bowl with a generous amount of the olive oil, place the dough in the bowl and brush the top with more olive oil. Make sure that the dough is completely covered with oil to prevent drying. Cover with plastic and allow the dough to rise in a cool place until it doubles in size, about 1 1/2 - 2 hours.
While the dough is proofing, make the candied lemon. Bring water and sugar to a boil in a small saucepan over medium heat. Add the lemon slices, reduce the temperature and allow the mixture to simmer, stirring occasionally, for about 20- 25 minutes until the lemon slices are opaque. Using a slotted spoon, transfer the lemon to a plate covered with parchment paper and allow to cool.
Once the dough has risen, press it down with a floured hand. Remove the dough to a well floured work surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil. Place the two balls of dough on the prepared baking sheet and brush the tops with more oil to prevent drying. Cover loosely with a kitchen towel and allow it to sit in a cool dry place for about 20 minutes.
Dip your fingers in olive oil and gently press the dough into two 8-9 inch circles (I ended up with ovals instead). Don't worry if the dough is dimpled from your fingers as this is totally fine. Cover loosely with a towel and allow the dough to rise again in a cool, dry place for about 1 1/4 hours.
Preheat oven to 450 °F. Brush the tops of the dough with the remaining 4 tablespoons of olive oil, top with the blueberries, lemon slices and rosemary. Sprinkle the dough evenly with the turbinado sugar and sea salt. Bake for about 15 minutes until golden brown and slightly puffed around the edges. Cool before slicing. Serve warm or at room temperature.
