Line a half-sheet rimmed baking tray with parchment. Set aside.

Coat garlic cloves and bell pepper in olive oil and arrange on a small baking tray.

Roast under oven broiler/grill, turning every few minutes, until garlic turns brown and fragrant and pepper looks charred on all sides, about 15 minutes. (The garlic will finish roasting before the pepper. Use a spatula to remove the cloves, then allow the pepper to continue roasting.) Set aside until cool enough to handle.

Remove pepper stem and seeds. Peel away the charred skin. Blot with a paper towel/kitchen roll to remove excess moisture.

Mince garlic, and cut pepper into 1/2-inch pieces. Set aside.

In a large mixing bowl, whisk together all purpose flour, bread flour, granulated sugar, instant yeast, crushed black peppercorns, kosher salt, and chopped rosemary.

Add water and olive oil and use a bench scraper to combine, mixing until a shaggy dough forms.

Turn dough out onto lightly floured countertop. Knead by hand until smooth and elastic, about 10 minutes.

Add the roasted garlic, pickled jalapeños, roasted red pepper, and cheese, one by one, using your hands to work each ingredient into the dough. If the dough feels wet or sticky, dust the countertop with additional flour as necessary.

Place dough in an oiled mixing bowl, then coat with more oil.

Cover and allow to rise until doubled in size, about 1 1/2 hours.

Punch dough down.

Form a ball and place on prepared tray.

Cover with clingfilm/plastic wrap and allow to rise until doubled in size, about 45 – 60 minutes.

Coat loaf in flour. Use kitchen shears or a bread lame to score as desired.

Preheat oven to 400° F / 205° C. Bake for 40 – 45 minutes, or until top and bottom are deeply golden brown.

Transfer to a wire rack and allow to cool completely prior to serving.