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Coat a large bowl with the olive oil and return
the dough into the center of it.
Cover with a clean towel and Let it sit until
it doubles in size.
Once it has risen, take it out of the bowl and
lay it on your table. Roughly press the dough
into a flat circle.
Fold the dough over on itself kneading it back
into a ball.
Lay the dough onto the cornmeal dusted towel,
seam side down.
Dust the top of the dough with some extra
cornmeal and cover with the towel again.
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Let rest until it's almost doubled in size
again.
Watch it closely and when you see that it's
almost ready, preheat your oven to 450 degrees
F and place the empty pot into it.
When the oven has reached it's temperature,
take off the top towel and using a sharp
serrated knife, cut two slits across the top of
the dough.
Take the pot out of the oven and very carefully
lift and drop the bread into the pot.
Place the lid on and put it back into the oven.
Bake for 30 minutes.
After 30 minutes, take the lid from the pot and
bake for a further 20-30 minutes and the crust
is golden and crispy.
Let cool before slicing.
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