Preparation / Directions:
Makes 4 to 6 servings
In a small bowl mix yeast and sugar with warm water and let stand until dissolved.
Pour the boiling water over the corn meal and the salt in a large bowl and beat until smooth. Add the olive oil and let cool. When the corn meal mixture has cooled to lukewarm (stick a finger deep into it to make sure), mix in the yeast and, stirring constantly, gradually add the flour. Cover with plastic wrap and leave for about 30 minutes, or until it doubles in volume. Coat the bottom and sides of a 9-inch pie pan with olive oil.
Turn the dough out on a lightly floured surface and punch it down. Knead for about 5 minutes, adding more flour as necessary - no more than 1 cup - until the dough has lost most of its stickiness and is firm. Shape it into a round flat loaf and place it in the oiled pan. Cover the loaf lightly with a towel and set it aside for about 30 minutes, until it doubles again.
Bake in a preheated 350 F oven for about 40 minutes. Cool on a rack and serve from the pan.