In a large mixing bowl stir together the yeast and water.
Add 3 cups of the flour and the salt to the bowl and mix until well combined.
Drizzle the olive oil over the dough then use your hands to knead the dough for about 10 minutes.
Divide the dough into 4 equal size pieces then use your hands to roll each piece into a ball.
Sprinkle the cornmeal onto a large baking sheet then place the dough balls on the baking sheet spread out from one anther.
Sprinkle a little flour over the dough balls then loosely cover with a towel and let sit for about 20 minutes.
Remove the towel and use your hands to flatten the balls into disks roughly 1/4-inch thick then use a fork to poke several holes on top of the dough disks.
Loosely cover the dough disks with a towel then set aside to rise for about 1 more hour.
Preheat the oven to 425°F.
Remove the towel then bake the breads in the preheated oven for about 18 minutes or until the breads are lightly browned and sound hollow when tapped on the bottom.
Take the breads out of the oven and allow to cool.
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