In a small bowl, crumble the fresh yeast and add sugar. Pour the warm water and leave it for some minutes until it becomes frothy.
Meanwhile, in a large bowl, combine flour, ½ teaspoon salt, 3 tablespoons oil, dried oregano and dried basil. Once the yeast has proofed, add the flour and mix until dough is formed. Turn the content into a clean working surface and knead several times until smooth, about 3-5 minutes. If too sticky, add more flour, 1 Tbsp at a time but it should still be soft and not stiff. Remember that as you knead it becomes firmer and less sticky. Put the dough back in the bowl and cover with clean kitchen towel. Let it rise for at least 30 minutes or until almost doubled in size.
Roll the dough into a rectangle or square about a centimeter thick. Cut the dough horizontally about 8-9 cm (3.14-3.54 in) in width. Then you can start laying cheese and jalapeno sticks then roll and cut as you go. Make sure to seal the ends and corners well, you can use a bit of water to glue them together.
Place the finished sticks on a baking sheet lined with parchment paper. Let them rise a bit for about 10-12 mins.
In a small bowl, combine ½ cup olive oil and 1 teaspoon salt. Brush the sticks with olive oil then bake at preheated oven for 10-15 mins at 175°C/370°F. Once they are baked brush them again with olive oil while hot before serving.