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Grease a 9x5 inch (23x12 ½ cm) loaf pan with the 1 tablespoon olive oil, then sprinkle the 1 tablespoon of cornmeal all over. Set aside.
In a large bowl, combine the flour, yeast, salt and baking soda.
In a jug, whisk the warm milk and honey, then mix with the dry ingredients until you have a very soft and sticky batter-like dough.
Pour dough into your prepared pan, brush the top with the remaining 2 teaspoons of olive oil and the 2 teaspoons of cornmeal. Gently cover with cling wrap.
Set aside in a warm place until the dough rises up to the rim of the pan, about 45 minutes.
Towards the end of the rising time, preheat the oven to 400°F (200°C).
Bake for about 25 minutes, until golden brown and the loaf sounds hollow when tapped.
Let cool completely on a wire rack before serving.
Slice and serve with butter. Store in an airtight container at room temperature for up to 3 days. It can also be wrapped well and frozen for up to 8 weeks.