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1
In a large bowl, soften the yeast in the water, permitting it to rest for 10 minutes.
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2
Add 3 cups of the flour, cornmeal, olive oil, and sea salt to the yeast and form a soft dough.
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3
Turn the dough out onto a lightly floured surface and knead the mass until it is smooth and elastic, about 8 minutes, dusting it with a fistful of flour, should the dough feel wet.
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4
Place the dough in an oiled bowl, covering it with plastic wrap and allowing it to double, about 1 1/2 hours.
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5
Turn the risen dough out onto a floured work space and cut the dough into 12 pieces.
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6
Roll or press, with the flat of your hand, each piece of dough into a rough oval and paint it lightly with the olio santo.
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7
Position a bay leaf over one side of the oval, folding over the opposite end and enclosing the leaf.
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8
Press the ends of the little bread together firmly and place it on a parchment-lined metal sheet.
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9
Proceed with the remaining breads, leaving at least 4 inches between them.
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10
Preheat the oven to 400 degrees.
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11
Cover the breads loosely with clean kitchen towels and permit them to rise for 20 minutes.
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12
Paint the top surfaces with more olio santo and bake the breads for 18 to 20 minutes or until they are golden and crisped.
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13
Cool the breads on a rack for a few minutes or, better, lay them in a basket lined with bay branches and pass them at table, still warm.
