In a small bowl, combine warm water heated to 110°F with granulated sugar. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center for the yeast solution, olive oil, and chopped jalapenos.

Pour the activated yeast mixture, olive oil, and jalapenos into the well. Stir with a wooden spoon until a shaggy dough forms.

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

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

Punch down the risen dough and shape it into a loaf. Place in a greased pan and allow it to rise for another hour.

Preheat your oven to 375°F (190°C) during the second rise.

Bake the risen loaf for 35-40 minutes until golden brown, with an internal temperature between 190°F-200°F.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.