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

In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt, creating a well in the center.

Pour the frothy yeast mixture into the well of the flour mixture, then add 3 tablespoons of olive oil and 1 cup of finely chopped fresh jalapenos. Stir everything together until a shaggy dough forms.

Turn the shaggy dough out onto a floured surface. Knead for about 8-10 minutes, or until the dough becomes smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until doubled in size.

Once the dough has risen, punch it down gently to release any trapped air. Turn it out onto a floured surface and shape it into a loaf or round shape.

Preheat your oven to 375°F (190°C) while the dough is rising. Once ready, place the loaf in the oven and bake for 35-40 minutes.

After baking, carefully remove the bread from the oven and transfer it to a wire rack. Let it cool for at least 20 minutes before slicing.