In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes until bubbly.

In a stand mixer, pour activated yeast mixture. Add bread flour, all-purpose flour, and salt. Mix on low, then medium speed for 5-7 minutes until sticky.

Transfer dough to greased bowl, cover, and let rise for approximately 1 hour until doubled.

Grease a baking pan with 2 tbsp olive oil. Punch down risen dough and transfer to pan, folding in oil. Cover and let rise for another hour.

Preheat oven to 425°F. Pour remaining olive oil over dough and create dimples with fingers.

Spoon raspberry preserves over the dough, ensuring jam seeps into the dimples.

Bake for 18-22 minutes until golden brown and risen. Aroma should be delightful.

Remove from oven, cool slightly, poke holes into bread, and fill with more raspberry preserves. Mix confectioners' sugar and milk for icing and drizzle over cooled focaccia.