In a small cup, sprinkle the yeast over ¾ cup warm water.

Let it sit until the yeast becomes creamy, about 2 minutes.

Stir until the yeast dissolves.

In a food processor, combine 2 cups of flour with the dissolved yeast.

Process for 1 minute.

Grease a large bowl with oil, place the dough inside, and coat it.

Cover with a damp towel and let it rise in a warm spot (like an off oven) for 3 hours.

Punch down the dough and return it to the food processor.

Add the remaining 1 cup flour, salt, and the remaining ¾ cup warm water.

Process for 1 more minute.

Remove the dough with well-floured hands (it’ll be quite sticky) and knead briefly on a lightly floured surface.

Place it back into the oiled bowl, cover with a damp towel, and let it rise in a warm spot for another 3 hours.

Preheat the oven to 400°F with an oven rack in the upper-middle position.

Place a pan of water on the oven floor.

Punch down the dough.

If making 1 loaf, roll out the dough into an 18-inch round.

For 2 loaves, divide the dough in half and roll each into a 9-inch round.

Score the surface with a sharp knife to within 1 inch of the edge.

Sprinkle a cookie sheet with cornmeal and place the dough on it.

Bake for 10 minutes.

Remove the water pan and brush the bread with olive oil.

Continue baking for 5 to 10 more minutes or until lightly browned.