Corn bread broa

Combine flour, cornmeal, yeast, sugar and 2 teaspoons fine sea salt in a large bowl, add 400ml lukewarm water and olive oil, then stir until mixture comes together. Knead dough on a well-floured surface for 10 minutes or until smooth and elastic, adding a little more flourif dough is sticky. Place dough in an oiled bowl, turn to coat, then cover with plastic wrap and leave in a warm place until doubled in size.

Knock down dough, then cut in half. Pat each half into a 30cm-long rectangle, roll into a log shape starting from a long side, then place, seam-side down, 10cm apart on a heavy-based oven tray that has been dusted with cornmeal. With a sharp knife, cut a slash along the length of each loaf, then scatter with a little coarse cornmeal and sea salt. Cover with a tea towel and leave in a warm place to prove for 20 minutes or until doubled in size.

Preheat oven to 220°C. Bake for 20 minutes or until risen and golden.