In a small bowl, combine 2 teaspoons of granulated sugar with 1 cup of warm water (110°F). Sprinkle 2 ¼ teaspoons of active dry yeast over the surface 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. Creating a well in the center allows you to easily incorporate the wet ingredients.

Pour the activated yeast mixture into the well of the flour and add 2 tablespoons of olive oil along with ½ to 1 cup of finely chopped fresh jalapenos. Stir gently until a shaggy dough forms.

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

Lightly grease a large bowl with olive oil, place the dough inside, cover with a cloth, and let rise in a warm area for about 1 hour.

After rising, punch down the dough gently, shape into a loaf, and let it rise again for another hour on a greased baking sheet.

Preheat your oven to 375°F (190°C). Bake the risen loaf for 35-40 minutes until golden brown.

Once baked, cool on a wire rack for at least 10-15 minutes before slicing.