In a small bowl, combine 1 cup of warm water with 1 tablespoon of granulated sugar. Sprinkle 2 teaspoons of active dry yeast over the surface and let it sit for about 5–10 minutes until frothy.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center and pour in the activated yeast mixture, 2 tablespoons of olive oil, and ½ cup of chopped fresh jalapenos. Mix until combines into a shaggy dough.

Transfer the dough onto a floured surface. Knead it for about 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise for about 1 hour or until doubled in size.

Once risen, punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise again for about 1 hour.

Preheat oven to 375°F. Bake in the middle of the oven for 35–40 minutes until golden brown.

Once baked, let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.