In a medium mixing bowl, combine 1 cup of warm water (110°F) and 1 tablespoon of granulated sugar, then sprinkle 2 teaspoons of active dry yeast over the top. Gently stir and let it sit for 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, then pour in the activated yeast mixture along with 2 tablespoons of olive oil and finely chopped jalapenos. Mix until shaggy.

Transfer the shaggy dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover, and let it rise for about 1 hour until doubled in size.

Punch the dough down, shape it into a loaf, and place it on a greased baking sheet. Let it rise for another hour.

Preheat your oven to 375°F (190°C) while the dough is rising.

Bake the dough for 35-40 minutes until golden brown and sounds hollow when tapped.

Let it cool on a wire rack before slicing.