Bica De Azeite

Dissolve yeast and sugar in warm water, then mix with flour, cornmeal, salt, and olive oil.

Knead until the dough is supple and glossy from the oil.

Let the dough rise, shape it into an oval loaf, and dimple the top lightly.

Brush with more olive oil, sprinkle with rosemary and coarse salt, and bake until golden.

Cool briefly before slicing so the crumb stays tender.