In a small bowl, combine warm water and sugar. Stir until dissolved, then sprinkle in yeast. Let sit for 5 minutes until bubbly.

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

Grease a bowl with oil, transfer dough, coat with oil, cover, and let rise for about 1 hour until doubled.

Grease a 9x13 baking pan with olive oil, transfer dough, fold to coat with oil, cover, and let rise for another hour.

Preheat oven to 425°F. Pour remaining olive oil over dough and poke deep holes all over the surface.

Spread raspberry preserves evenly over surface, allowing it to seep into holes.

Bake for 18-22 minutes until golden brown and the exterior is slightly crisp.

Remove from oven, poke additional holes, and fill with more raspberry preserves.

In a bowl, whisk confectioners’ sugar with whole milk for glaze. Drizzle over focaccia once cooled.

Cut into squares and serve warm with coffee or tea.