Add the active dry yeast, warm water, sugar, olive oil, and melted butter to a large bowl or the bowl of a stand mixer fitted with a dough hook attachment. Mix until frothy and let sit for a few minutes to activate the yeast.
Add the salt, cornmeal, and flour and mix on low speed or with a wooden spatula until the dough starts to come together. If using a stand mixer: Turn the speed up to high and knead until the dough is coming off of the sides of the bowl. About 8 minutes If making by hand: Turn the dough out onto a lightly floured surface, coat your hands with flour and knead with your hands by pushing it away from you with the palm of your hand, then fold it back towards you and push it away again. Lightly coat your hands with more flour as needed if the dough starts sticking. Form the dough into a ball and gently make an indent with your finger. If it bounces back then it’s ready, if not, keep kneading until it does. Kneading by hand usually takes about 8-10 minutes.
Form the dough into a ball and place in a bowl coated with about 1 tbsp. of olive oil. Cover the bowl with plastic wrap and let rise until doubled in size, about 60-90 minutes.
Punch the dough down to release the air. Lightly flour a clean surface and roll the dough out into an 18 x 10" rectangle. Spread the softened butter all around the dough and roll it up like you would cinnamon rolls into a long and skinny log.
Cut the log in half then fold each half into thirds, like you would fold a letter. Form into a ball and place in a bowl coated with olive oil. Cover with plastic wrap and let rest in the fridge for 1 hour or overnight.