1 tablespoon active dry yeast
2 cups 100% whole grain cornmeal (medium grind)
1 1/2 cups unbleached bread flour, plus extra for work surface
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil, divided
Place the yeast in a small bowl and cover with 1/4 cup lukewarm water.
Stir to combine and let stand 15 minutes.
Place the corn meal and bread flour in a large bowl. Add the salt and 1 tablespoon olive oil.
Mix in 1 cup lukewarm water, a little at a time to form a dough ball.
Turn dough out onto a lightly floured surface and need for 5 minutes, or until dough becomes uniform and supple.
Lightly grease an 8-inch cast iron skillet or cake pan with remaining 1 tablespoon olive oil.
Press dough into pan evenly. Wet your hands and pat down on the top to make a smooth surface.
Cover with a few clean kitchen towels and place in a draft-free area for 1 hour or until dough is doubled in size.
Preheat oven to 450F degrees. Bake for 20 minutes, or until bread is golden brown.
Allow to cool slightly before cutting and serving.