Combine bread flour, yeast, salt, warm water, and olive oil in a large bowl. Use a rubber spatula or wooden spoon to mix until a slightly shaggy, sticky dough forms. Sprinkle in the chopped jalapenos, cheddar, and bacon pieces, and lightly flour your hands to fold the dough together until the inclusions are incorporated throughout.

Once formed into a ball, transfer it to a linen-lined bread basket or leave it in the same bow, cover it with a kitchen towel, and allow it to rise in a warm area until doubled in size, about 35-40 minutes.

To prepare the dough for baking, get a piece of parchment paper that is large enough to lift the bread in and out of the Dutch oven easily. After allowing the dough to rest, transfer it to a lightly floured surface. Dust your hands and the top of the dough with flour and gently shape it into a smooth ball by folding it under itself. Once you shape the dough, move it onto the parchment paper and return to the bread basket. Cover it and let it rise again for about 15 minutes before baking.

Before your bread completes the second rise, preheat the oven to 450°F and place the Dutch oven on a lower rack to heat up.

After the dough has risen, make a ½-inch deep cut on top of it. Place the dough and parchment paper into the preheated Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown and crispy. Remove the Dutch oven from the oven, and use the parchment paper to transfer the loaf to a cooling rack. Allow the bread to cool for 1 hour before slicing for the best texture.