In a small bowl, combine warm water with sugar. Whisk gently and stir in active dry yeast. Let sit for 5 minutes until bubbly.

In a stand mixer, combine bread flour, all-purpose flour, and salt. Gradually pour in the yeast mixture while mixing on low speed until a sticky dough forms (about 5 minutes).

Transfer the dough to an oiled bowl, cover, and let rise until doubled in size (about 1 hour).

Grease a 9x13-inch baking pan with olive oil. Once risen, punch down the dough and transfer it to the pan. Fold and spread the dough into the pan.

Cover the dough in the pan and let it rise until doubled again (approximately another hour).

Preheat the oven to 425°F.

Once risen, poke holes in the dough and spread raspberry preserves evenly over the surface.

Bake for 18-22 minutes until golden brown. Let cool slightly before filling holes with more raspberry preserves.

Make the glaze by whisking together confectioners’ sugar and whole milk until smooth. Drizzle over cooled focaccia.

Cut into squares and serve warm or at room temperature with coffee or tea.