Prepare the Inclusions:

Peel garlic cloves, toss in olive oil, and arrange on a large baking tray. Coat whole bell pepper in olive oil and place it on the same tray. Roast vegetables under oven broiler, turning every few minutes, until garlic is brown and fragrant and pepper has a charred look on all sides. If the garlic is done before the pepper, simply use a spatula to remove it from the tray.

Once cooled, remove the stem and seeds from the pepper. Peel away the charred skin (it should come off very easily) and chop the roasted pepper into bite-size pieces.

Place the peppercorns in a small plastic bag and crush with a kitchen mallet or the back of a heavy spoon.

Chop the remaining inclusions (roasted garlic, jalapenos, rosemary, pepper jack cheese) to desired sizes. Feel free to experiment here! For instance, larger cubes of cheese will yield big pockets of cheese in the bread, while small pieces (or shredding) will result in a dense, cheesy loaf.

Set inclusions aside (I find it helpful to place each one in a separate bowl) until ready to use.

Make the Bread:

Dissolve yeast and sugar in warm water and allow to rest until bubbly, about 5-7 minutes. While resting, sift flours and salt into large mixing bowl.

Stir yeast mixture and oil into flour bowl, and use bench scraper to combine until a soft dough has formed.

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

Add the inclusions, one by one, using your hands to combine. Don’t confuse this with kneading; you want to mix just enough to make sure each addition is evenly distributed into the dough.

Form the dough into a ball and place in an oiled mixing bowl.

Sit the bowl in a warm place and allow to rise, covered, until doubled in volume (about 1.5 – 2 hours).

Punch dough down. Form into a ball and place, seam-side up, in a well-floured proofing basket. (If not using a proofing basket, place the ball directly on parchment-lined baking tray.) Cover and allow to rise until doubled in volume, about 1-1.5 hours.

Turn dough out onto a parchment-lined baking tray. Use a bread lame to score the loaf as desired.

Preheat oven to 375° F / 190° C. Bake bread for 35-40 minutes, or until loaf is nicely golden brown with bits of cheese bubbling at the top. Transfer to a wire rack and allow to cool completely prior to serving.