In the bowl of a stand mixer fitted with the dough hook, combine yeast, warm water and sugar and let set 1-2 minutes to activate yeast.
Add salt and bread flour to bowl, mix on low speed until combined, then increase speed to medium high and kneed dough for another 5 minutes.
Remove bowl from mixer and drizzle a small amount of olive oil over dough, turn to coat. Cover bowl and let rise for one hour.
Gently punch dough down and turn out onto lightly floured smooth surface. Divide dough into two portions. Use a rolling pin to gently roll dough in a 12 inch long rectangle. Starting with furthest long edge, roll into a long loaf shape, cinnamon roll style, pinching seams together. Place both loaves seam side down on baking sheet. Lightly cover and let rise for additional 30 minutes.
While loaves are rising, preheat oven to 450 degrees.
Use a sharp knife to score loaves diagonally. Sprinkle with cornmeal and bake for about 20 minutes, or until loaves are a light golden brown.
Let cool slightly before slicing. Optional: Brush with warm melted butter just before serving.