In a stand mixer, combine 1 cup of warm water with 2 tablespoons of sugar. Whisk until dissolved, then sprinkle 2 teaspoons of active dry yeast over the top. Allow it to sit for about 5 minutes until foamy.

Once the yeast is activated, add 2 cups of bread flour, 1 cup of all-purpose flour, and 1 teaspoon of salt to the mixer bowl. Mix on low speed until a sticky dough forms (about 2-3 minutes).

Grease a large mixing bowl with olive oil, transfer the dough into the bowl, coat lightly with oil, cover, and let it rise for about 1 hour until doubled in size.

Generously grease a 9x13 metal pan with olive oil, gently transfer the risen dough onto the pan, fold it in thirds, cover again, and let it rise for another hour.

Preheat the oven to 425°F. Poke dimples in the risen dough, drizzle 2 tablespoons of olive oil over the top, and spread ½ cup of raspberry jam into the dimples.

Bake the focaccia in the preheated oven for 18-22 minutes until lightly golden. Keep an eye on it during baking.

Let the focaccia cool slightly on a wire rack. While warm, poke additional holes and fill with more raspberry jam if desired.

Mix 1 cup of powdered sugar with 2-4 tablespoons of milk in a medium bowl until smooth for icing. Adjust the consistency as needed.

Once the focaccia has cooled completely, drizzle the icing over the top. Slice into squares and serve immediately.