In a small bowl, combine warm water with sugar. Sprinkle active dry yeast on top and let it sit for about 5 minutes, until frothy.

In a stand mixer, blend bread flour, all-purpose flour, and salt. Gradually add the yeast mixture, mixing on low speed until a sticky dough forms.

Transfer the dough into a lightly oiled bowl, cover, and let it rise in a warm area for about 1 hour, until doubled in size.

Grease a 9×13-inch baking pan with olive oil to coat the bottom.

Gently transfer the dough onto the prepared baking pan. Knead lightly and spread it out to fill the corners. Cover and let it rise for another hour.

Preheat your oven to 425°F (220°C) about 15 minutes before baking.

Poke deep dimples in the dough and spoon the raspberry preserves into each dimple.

Bake for 18-22 minutes, until the top is golden brown.

Allow to cool for a few minutes, then add more raspberry preserves into the dimples.

Whisk together confectioners’ sugar with enough milk to create a pourable glaze. Drizzle over the focaccia once slightly cooled.

Cut into squares and serve warm, perfect with coffee or tea.