In a small bowl, combine 1 ¾ cups of warm water with 2 teaspoons of sugar. Stir until dissolved, add 1 packet of active dry yeast, and let sit for 5 minutes until foamy.

In a large mixing bowl, combine 2 cups of bread flour, 2 cups of all-purpose flour, and 2 teaspoons of salt. Add the yeast mixture and stir until a sticky dough forms.

Transfer the dough to a greased bowl, cover with a towel, and let it rise in a warm area for 1 hour until doubled in size.

Grease a baking pan with 1 tablespoon of olive oil, punch down the dough, place it in the pan, cover, and let rise for another hour until doubled.

Preheat the oven to 425°F while the dough rises.

Once risen, drizzle about 3 tablespoons of olive oil over the dough, create dimples, and spread raspberry preserves evenly over the top.

Bake in the preheated oven for 18-22 minutes until golden brown.

Remove from oven, poke holes in the surface, and fill with more raspberry preserves while warm.

Whisk together 2 cups of confectioners' sugar and 2-4 tablespoons of whole milk for the glaze, then drizzle over cooled focaccia.

Allow to cool slightly before cutting and serve warm or at room temperature.