For the sponge:
✤1/2 tbsp sugar
✤1 cup room temperature water
✤3 ½ tsp instant yeast
✤1 cup (120g) flour
For the dough:
✤1 cup (120g) flour
✤1/2 cup (90g) semolina
✤1 tsp salt
✤1 tbsp olive oil
✤Several jalapeños, seeded and sliced
✤2 cups (224g) cheddar cheese, shredded
❖For the sponge, dissolve the sugar in the water, then mix in the yeast and let sit for 5 minutes until bubbly.
❖In a large bowl, combine the yeast mixture with the flour and mix until fairly smooth. Cover and set aside for 3 hours.
❖When done, combine the additional flour, semolina & salt together in a separate bowl, then add to the sponge. Stir, then add the oil.
❖Knead for about 4-5 minutes by hand or in stand mixer.
❖Flatten down the dough a bit, then place the jalapeños & cheese on top. Pull up the sides of the dough and seal the filling within. Knead for another 4-5 minutes, then form into a ball. Place into a bowl, cover, and allow to proof 1 hour.
❖Preheat oven to 450°F (230°C). Form the dough into a loaf, cover, and rest for 20 minutes on a baking sheet.
❖Put in the oven, reduce heat to 350°F (177°C) and bake about 40 minutes.
