Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       yeast -- not instant
   1      teaspoon      sugar
   1 1/4  cups          warm water
   2 3/4  cups          bread flour
   6      tablespoons   olive oil
     1/2  teaspoon      salt
   4      tablespoons   grated parmesan cheese
     1/2  teaspoon      dried rosemary -- crushed
   1      tablespoon    cornmeal
   1      teaspoon      salt -- coarse
                        black pepper

Preparation:

1. Dissolve the yeast and sugar in 3/4 cup warm water, about 110F. Set aside for 15 minutes until very foamy. 2. Stir 1 cup flour into the yeast. Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 3 hours. 3. Into the yeast mixture add the remaining 1/2 cup warm water, 2 tablespoons olive oil, 1/2 teaspoon regular salt, Parmesan cheese and rosemary. Add enough of the remaining flour to form a soft and workable dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. 4. Oil a large bowl. Put the dough into the bowl, cover loosely and let rise in a warm place until doubled in size, about 1-1/2 hours. 5. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4 parts and roll each into a circle about 7 inches in diameter. Place on the baking sheet. Use the tips of your fingers to make dimples in the dough. Spoon a tablespoon of olive oil on each bread piece and sprinkle with the coarse salt and pepper. 6. Bake in a preheated 475-degree oven for 20 minutes or until golden brown.