In a small bowl, combine warm water and sugar. Whisk in active dry yeast and let it stand until frothy.

In a large mixing bowl, combine bread flour, all-purpose flour, and salt. Pour in the yeast mixture and olive oil, mix until sticky dough forms.

Transfer dough to a greased bowl, cover, and let it rise until doubled in size, about 1 hour.

Punch down the dough, spread it in a greased baking pan, fold edges towards center, cover, and let it rise again for 1 hour.

Preheat oven to 425°F during the second rise.

Poke dimples in the dough and fill with raspberry preserves.

Bake for 18-22 minutes until golden brown.

Poke dimples again and fill with more raspberry preserves while warm.

Mix confectioners' sugar with water to create glaze and spread over warm focaccia.

Let cool slightly before slicing and serve warm.