In a small bowl, combine warm water, sugar, and active dry yeast. Stir and let sit for about 5 minutes until frothy.

In a large bowl, combine the yeast mixture with bread flour, all-purpose flour, and salt. Stir until sticky dough forms, then knead for 8-10 minutes.

Place dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, until doubled in size.

Punch down the dough, transfer to a greased baking pan, press out evenly, and let rise for another hour.

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

Poke dimples in the dough, spread raspberry preserves evenly across, ensuring each bite is filled.

Bake for 18-22 minutes until golden brown and hollow when tapped.

Poke additional holes after baking and fill with more raspberry preserves while warm.

Combine confectioners’ sugar with whole milk to make icing; adjust to smooth consistency.

Drizzle or spread icing over the warm focaccia and serve slices warm.