Step 1: Activate the Yeast
In a large bowl, mix the warm water, sugar, and yeast.
Let sit for 5-10 minutes until foamy—this means the yeast is active and ready.

Step 2: Make the Dough
Add the flour, salt, and olive oil to the yeast mixture.
Stir with a wooden spoon or mix on low with a stand mixer until a shaggy dough forms.
Knead by hand for 8-10 minutes (or with a dough hook for 5-6 minutes) until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 3: Shape the Focaccia
Grease a 9×13-inch baking pan with olive oil.
Transfer the risen dough to the pan and stretch it gently to fit.
Use your fingers to create dimples all over the surface of the dough.
Cover loosely and let rise for another 30 minutes.

Step 4: Add the Sweet Toppings
Preheat oven to 400°F (200°C).
Gently spread raspberry jam over the top of the dough, leaving some areas bare for a rustic look.
Sprinkle granulated sugar and lemon zest (if using) over the top.
Drizzle lightly with olive oil.

Step 5: Bake
Bake for 20-25 minutes or until the focaccia is golden brown and puffy.
Remove from oven and let cool slightly in the pan.
Dust with powdered sugar just before serving for a sweet finish.