In a medium bowl, combine 3 cups of bread flour, 1 teaspoon of kosher salt, 1 cup of shredded cheddar cheese, and 1/4 cup of diced jalapeno. Mix thoroughly, ensuring even distribution of the ingredients. Set this dry mixture aside.

In a large bowl, pour in 1 1/2 cups of warm water and add 2 teaspoons of instant yeast. Allow the mixture to sit for about 5 minutes until it becomes bubbly and frothy.

Once the yeast is frothy, pour the dry mixture into the yeast water. Stir gently until a shaggy dough forms.

On a floured surface, turn the dough out and begin folding it from the edges towards the center for about 8 to 10 times.

Transfer the folded dough back into the large bowl and cover it with a damp cloth. Allow it to rise in a warm area for about 1 hour.

After the first rise, gently fold the dough again about 3 to 4 times. Cover it again and let it rise for an additional hour.

While the dough is rising for the second time, preheat your oven to 450°F and place the Dutch oven inside to heat for about 30 minutes.

Once your dough has risen, dust a countertop with flour and turn the dough out gently into a round ball.

Transfer the shaped dough onto a piece of parchment paper and score the top with an 'X' shape. Brush with olive oil.

Before baking, sprinkle additional shredded cheddar cheese and jalapeno slices on top of the dough.

Carefully remove the hot Dutch oven from the oven and lower the scored dough inside. Cover it with the lid and bake for 30 minutes. Then remove the lid and continue baking for an additional 20 minutes.

Once baked, remove the Dutch oven from the oven and carefully lift out the bread. Let it cool on a wire rack for 1 to 2 hours before slicing.