Gather a bowl and add warm water, sprinkle in the sugar, and add active dry yeast. Allow to sit for about 5 minutes until frothy.

In a stand mixer, combine the yeast mixture with bread flour, all-purpose flour, and salt. Mix on low speed for 2-3 minutes until sticky dough forms.

Transfer the dough to a greased bowl, turning to coat. Cover with a towel and let rise for about 1 hour, or until doubled.

Grease a 9x13-inch baking pan with olive oil. Punch down the dough, shape into a rectangle, and place it in the pan. Cover and let rise for another hour.

Preheat your oven to 425°F.

Poke deep holes in the dough, then spread raspberry preserves into them.

Bake for 18-22 minutes until golden brown.

Prepare glaze by mixing confectioners’ sugar and whole milk until smooth. Adjust milk for thickness.

Drizzle glaze over the focaccia, cut into squares, and serve warm.