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In a large mixing bowl, combine flour, minced garlic, rosemary, salt, pepper, and yeast.
Pour in the water and mix with a wooden spoon or by hand until a sticky, wet dough forms. This should take about 30 seconds.
Cover the bowl tightly with plastic wrap and leave it at room temperature for 18-24 hours until the surface of the dough has bubbles.
Lightly grease a 10-inch cast iron skillet with oil or nonstick spray, then sprinkle with cornmeal.
Transfer the dough to a floured surface and gently shape it into a round.
Place the dough in the prepared skillet, cover with a clean dish towel, and let rise at room temperature for 2 hours, or until it doubles in size and holds an indentation when poked.
Preheat your oven to 450°F.
Bake the bread in the skillet for 30-40 minutes, or until the crust is golden brown.