2 1/2 cups warm water
1 teaspoon active dry yeast
1/4 teaspoon sugar
1/2 teaspoon salt
3 tablespoons olive oil
4 1/2 to 5 cups flour, divided
1 package (10 ounces) frozen corn
1 tablespoon olive oil, plus additional for brushing
1 cup polenta-style cornmeal
2 cups (8 ounces) shredded Wisconsin Cheddar cheese
Cracked black pepper
Place water in large bowl; sprinkle with yeast and sugar. Let stand 5 minutes. Stir in salt and olive oil. Gradually add 4 cups flour.
In skillet roast corn in 1 tablespoon olive oil until lightly browned. Add roasted corn, cornmeal and cheese to dough. Knead in 1/2 to 1 cup additional flour.
Divide dough into quarters; roll each quarter into a 15x10 inch rectangle, 1/8 inch thick. Cut each into 10 crackers. Place on baking sheets; brush with olive oil. Sprinkle with coarse salt and cracked pepper. Bake at 425° F for 15 minutes. Turn crackers; brush with additional olive oil and continue baking for 10 to 12 minutes or until golden brown.