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

Place a dough hook on your stand mixer. Add bread flour, all-purpose flour, and salt to the mixer bowl. 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 spread more oil on top. Cover with plastic wrap and let rise in a warm place for 1 hour.

Once the dough has doubled in size, spread 2 tablespoons of olive oil around a 9×13 metal pan. Remove the dough from the bowl and place into the pan. Fold the dough in thirds and knead slightly.

Cover again with plastic wrap and let the dough rise for another hour in a warm spot.

When the dough has doubled in size, preheat the oven to 425°F. Pour the remaining 2 tablespoons of olive oil onto the dough and poke holes throughout with your fingers.

Spread ¼ jar raspberry jam onto the unbaked focaccia dough, ensuring it gets into the holes.

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

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

Allow to cool slightly, then mix powdered sugar and milk to create icing. Frost the focaccia once cooled.

Cut into squares and serve.