Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated.
Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes.
Increase the speed to medium and knead the dough until it is glossy and pulls aways from the sides of the bowl, 5 minutes.
Coat a large bowl with olive oil and add the dough ball to the bowl turning to coat the dough ball in oil. Cover with plastic wrap and allow the dough to rise until doubled, about 60 minutes or so.
Laminating the dough:
Preheat oven to 425 degrees. Coat two 9 inch cake pans with olive oil, set aside.
Roll dough onto a dry work surface and roll into a 15 x 12 inch rectangle. Spread with 4 tbsp softened butter.
Starting at the shortest end roll up dough into a cylinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a dough ball. Repeat with the remaining dough ball then transfer both balls of dough to the oiled bowl. Cover and let rise this time in the refrigerator to 45 minutes or until doubled in size.