Mix the flour with the cornmeal, salt, and dry yeast.
In a bowl, mix the water with olive oil.
In another bowl, mix the water with the oil and melted butter.
Pour over the solid mixture, mix and knead for 10 minutes.
Cover with a towel and let the dough rise for 2 hours.
Grease a 26-28 cm diameter pan with oil, sprinkle with salt, spread the dough, grease hands with oil, and make indentations with fingers in some places.
Fill the cavities with olives and diced tomatoes, Sprinkle with oregano and black pepper.
