In a small bowl, combine warm water with sugar and then sprinkle the active dry yeast over it. Let it sit for 5 minutes until bubbly.

In a stand mixer bowl, combine the yeast mixture with bread flour, all-purpose flour, and salt. Mix on low speed until a sticky dough forms.

Grease a large bowl with olive oil, transfer the dough into it, and cover with a towel. Let it rise for about 1 hour until doubled in size.

Grease a 9x13 baking pan with olive oil. Once the dough has risen, punch it down and move it into the prepared pan. Fold to coat with oil, then cover loosely and let rise for 1 hour.

Preheat the oven to 425°F while the dough is rising.

After the second rise, poke deep holes into the dough and spread raspberry preserves over it, allowing some to seep into the holes.

Bake in the preheated oven for 18–22 minutes until golden brown. Remove from oven and add more preserves if desired.

Mix confectioners’ sugar with milk until desired glaze consistency is reached. Once focaccia has cooled slightly, spread glaze over the top.

Cut into squares and serve fresh for the best experience.