In a stand mixer, combine 1 ¾ cups of warm water with 2 teaspoons of sugar, whisk until dissolved. Sprinkle the packet of active dry yeast over the water and let it sit for 5 minutes until it becomes frothy.

Add 2 cups of bread flour, 2 cups of all-purpose flour, and 2 teaspoons of salt to the yeast mixture. Mix on low speed until a sticky dough forms.

Grease a large mixing bowl with olive oil, transfer the dough into the oiled bowl, cover it, and place it in a warm spot to rise for about 1 hour.

Prepare a 9x13 metal pan by generously coating it with olive oil. Once the dough has risen, punch it down and transfer it to the pan, folding and stretching to coat with oil.

Preheat your oven to 425°F (220°C). This ensures the focaccia will bake to a golden brown.

Dimple the surface of the dough with your fingers to create small indentations for the jam.

Spread a layer of raspberry jam evenly over the dimpled surface of the dough. Bake for 18-22 minutes until golden brown.

Remove the focaccia from the oven and poke holes across the surface to allow the jam to seep into the bread.

Mix 2 cups of powdered sugar with 2-4 tablespoons of milk until you achieve a smooth consistency for icing.

Once cooled, drizzle the icing over the focaccia, cut into squares and serve.