Much easier to make than it looks, this is an irresistible tear-and-share loaf.
Mix all the ingredients for the smoky seasoning together in a bow and set aside.
Make the dough. Place the flour in a stand mixer fitted with the dough hook. Add the yeast, salt, sugar smoky seasoning, olive oil and 280ml of hand-hot water (you may need an extra 2 tablespoons of water if the dough looks too dry). Mix for 4–5 minutes on a low speed, then increase to medium for 2 minutes, until the dough is smooth and elastic. Turn out into the lightly greased bowl and leave in a warm place or proving drawer to rise for 1–1½ hours, or until doubled in size.
Meanwhile place the diced peppers and jalapeños on a sheet of kitchen paper to absorb any moisture.
Make the BBQ dipping sauce. Heat the oil in a medium pan on a low heat. Add the garlic and fry very gently for 30 seconds, then add remaining ingredients and 2 tablespoons of water. Increase the heat to high and stir for 5 minutes, until thickened and infused. Set aside to cool.
When the dough has risen, turn it out onto a lightly floured work surface and knead lightly. Cut it in half. Roll out one half to a circle just over 30cm in diameter. Cut away the edges using a pizza cutter so you have a neat circle and lift the disc onto a sheet of baking paper.
Use the beaten egg to brush a 2cm border around the edge of the dough (reserve the remaining egg). Spread the grated cheeses (reserving a handful for the garnish), peppers, jalapeños and spring onions evenly across the circle, avoiding the eggy border.
Roll out the second piece of dough in the same way and lift with a rolling pin over the first disc. Press the edges together to seal in the filling, trimming as necessary.
Place a 5cm biscuit cutter in the middle of the dough without pressing down. Using a long knife, pizza cutter or oiled scissors, cut the dough into 8 equal wedges, cutting from the outside edge up to the central circle (cut into quarter wedges first, then each quarter into half).
Without tearing the bread, lift each segment, twist it twice round on itself and place it back down. Using scissors, snip the right corner off each segment. Carefully transfer the loaf to the baking tray, brush all over with beaten egg and sprinkle over the reserved cheese. Finish with a jalapeño slice in the middle. Leave to prove in an oiled bag somewhere warm or in a proving drawer for 20–30 minutes, or until doubled in size. Heat the oven to 220°C/200°C fan/425°F/Gas 7.
Bake the loaf for 20 minutes, rotating the tray half way through the cooking time (it will catch if you don’t rotate, as the loaf is large). Garnish with chopped coriander and serve with the BBQ sauce alongside for dipping.