Warm 1 ¾ cups of water to 105-115°F. Stir in 2 teaspoons of sugar, sprinkle in 1 packet of active dry yeast, and let sit for 5 minutes until foamy.

In a large bowl, combine 2 cups of bread flour, 2 cups of all-purpose flour, and 2 teaspoons of salt. Gradually add yeast mixture while mixing on low speed with a dough hook until sticky dough forms.

Lightly coat a large bowl with 2 tablespoons of olive oil. Place the dough inside, turning to coat. Cover with a damp towel and let rise for 1 hour until doubled in size.

Punch down the dough. Transfer into a greased 9x13-inch baking pan, folding to coat with 2 tablespoons of olive oil. Cover and let rise for another hour.

Preheat oven to 425°F. Create dimples in the dough and generously spread raspberry jam over the surface, ensuring it seeps into the dimples.

Bake in the preheated oven for 18-22 minutes until golden brown. Enjoy the delightful aroma filling your kitchen.

Cool for 10 minutes in the pan. Poke holes in the top and drizzle more raspberry jam into the holes.

Mix 2 cups of powdered sugar with 2-4 tablespoons of milk until you reach your desired glaze consistency.

Glaze the bottom first, then frost the top with icing. Cut into squares and serve warm with coffee or tea.