1. Step 1: Activate Yeast – Begin by activating the yeast. In a small bowl, combine the warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes, allowing the yeast to bloom and become foamy.

2. Step 2: Make Dough – In a large bowl, mix together the bread flour, all-purpose flour, and salt. Add the yeast mixture and 4 tablespoon of olive oil to the dry ingredients. Knead the dough until it becomes smooth and elastic, about 8-10 minutes.

3. Step 3: First Rise – Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place until it has doubled in size, about 1-1.5 hours.

4. Step 4: Shape Focaccia – Punch down the dough to release any air bubbles, then press it into a greased 9×13-inch baking pan. Create small indentations across the surface of the dough.

5. Step 5: Add Filling – Carefully drop small spoonfuls of raspberry preserves into the indentations. Drizzle the remaining 2 tablespoon of olive oil over the top.

6. Step 6: Second Rise – Cover the focaccia and let it rise for an additional 20-30 minutes.

7. Step 7: Bake – Preheat your oven to 375°F. Bake for 25-30 minutes, or until golden brown.

8. Step 8: Make Glaze – Whisk together the confectioners’ sugar and 2-4 tablespoon of whole milk, adjusting for consistency.

9. Step 9: Glaze & Serve – Drizzle the glaze over the top. Slice and serve warm.