Combine warm water with sugar in a small bowl. Sprinkle in the active dry yeast and stir gently. Let sit for 5-10 minutes until frothy.

In a large mixing bowl, combine the bread flour, all-purpose flour, and salt. Mix well to evenly distribute the salt.

Pour the frothy yeast mixture into the bowl with dry ingredients. Add 4 tablespoons of olive oil. Mix until it forms a sticky dough.

Transfer dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.

Place kneaded dough in a lightly oiled bowl, cover, and let rise in a warm spot for about an hour or until doubled in size.

Gently punch down the risen dough and transfer to a parchment-lined baking sheet. Shape into a rectangle or oval about 1 inch thick and create dimples on the surface.

Fill each dimple with raspberry preserves and drizzle remaining olive oil over the top. Let rest for 20-30 minutes while preheating oven to 400°F.