In a stand mixer, combine warm water and sugar. Whisk until dissolved, then add yeast and whisk until combined. Let sit for 5 minutes.

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

Spread 2 tablespoons of olive oil around the sides of a large mixing bowl. Place the dough in the bowl and coat with more oil. Cover with plastic wrap and let rise in a warm place for 1 hour.

After an hour, the dough should have doubled in size. Spread 2 tablespoons of olive oil in a 9×13 metal pan. Remove the dough and place it in the pan, folding it in thirds and kneading slightly for gluten development. Cover again with plastic wrap and let rise for another hour.

Preheat the oven to 425°F. Pour the remaining 2 tablespoons of olive oil onto the surface of the dough and use fingers to poke holes throughout.

Spread ¼ jar of raspberry jam onto the unbaked focaccia dough, ensuring it fills the holes.

Bake for 18-22 minutes or until the top is lightly golden brown.

Poke many holes into the bread with a large straw and scoop jam into each hole.

Once slightly cooled, mix powdered sugar and milk to create icing. Frost the dough and let set.

Cut into squares and serve.