In a stand mixer, combine the warm water and sugar. Whisk by hand until the sugar dissolves. Add the yeast and whisk again. Let it sit for 5 minutes until bubbly. If it doesn’t bubble, start over with fresh yeast.

Attach the dough hook to your stand mixer. Add the bread flour, all-purpose flour, and salt. Mix until a sticky dough forms.

In a large mixing bowl, spread 2 tablespoons of olive oil around the sides. Place the dough in the bowl and coat it with more oil. Cover with plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.

Once risen, spread 2 tablespoons of olive oil in a 9x13 metal pan. Remove the dough from the bowl and place it in the pan. Fold the dough in thirds over itself a few times, ensuring it’s well coated in oil. Cover again with plastic wrap and let it rise for another hour.

Preheat your oven to 425°F. When the dough has doubled and spread to the edges of the pan, remove the plastic wrap. Pour the remaining 2 tablespoons of olive oil over the dough. Use your fingers to poke holes throughout the bread.

Spread ¼ cup of raspberry jam over the unbaked focaccia, making sure it gets into the holes.

Bake for 18-22 minutes, or until the top is lightly golden brown and cooked through.

Once out of the oven, use a large straw to poke additional holes in the bread (about 35 holes). Use a small spoon to scoop jam into each hole, allowing it to warm and drip in.

For the glaze, mix powdered sugar and milk with an electric hand mixer until smooth. Adjust the milk for desired consistency. Once the focaccia cools slightly, flip it onto a wire rack and frost the bottom if desired.

Cut into squares and serve!