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

In a large bowl, combine the yeast mixture with bread flour, all-purpose flour, salt, and olive oil. Mix until a sticky dough forms.

Transfer the dough to a greased bowl, cover with a towel and let it rise for about 1 hour or until it doubles in size.

Gently punch down the dough, move it to a greased pan, and shape it to fit while creating a slight border.

Cover again and let it rise for another hour.

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

Poke dimples in the dough and fill them with raspberry preserves.

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

After baking, refill dimples with more preserves for added sweetness.

Whisk together confectioners' sugar with water for a glaze and drizzle over warm focaccia.

Cool slightly before slicing and serve warm.