Preparation:

Step 1:
In a large bowl, combine the dry ingredients: flour, minced garlic, chopped rosemary, salt, pepper, and instant yeast. Stir to evenly distribute the herbs and spices throughout the flour.

Step 2:
Slowly add the water to the dry mixture, using a wooden spoon or your hand to stir. Mix just until the ingredients come together to form a wet, sticky dough. This should take no longer than 30 seconds. The dough should be soft and quite moist but not overly runny.

Step 3:
Cover the bowl tightly with plastic wrap, ensuring no air can escape. Let the dough stand at room temperature for 18 to 24 hours. During this time, the dough will rise and develop bubbles on the surface, indicating that fermentation is taking place and the dough is ready for the next step.

Step 4:
After the dough has rested and risen, lightly oil a 10-inch cast-iron skillet or coat it with nonstick spray. Sprinkle the bottom of the skillet with cornmeal to prevent the bread from sticking and to give it a slightly crunchy texture on the bottom.

Step 5:
Lightly flour your work surface and gently turn the dough out of the bowl. Be careful not to deflate it too much. Shape the dough into a round loaf by folding the edges towards the center, then gently forming it into a smooth ball. Avoid kneading it, as the goal is to maintain the air bubbles formed during fermentation.

Step 6:
Place the dough in the prepared skillet, seam side down. Cover the skillet with a clean dish towel and let the dough rise for another 2 hours at room temperature, or until it has doubled in size. The dough should be puffy and should not spring back quickly when poked with a finger.

Step 7:
Preheat your oven to 450°F (230°C). Once the oven is hot, place the skillet with the dough inside and bake for 30-40 minutes, or until the bread has a golden-brown crust and sounds hollow when tapped. If the top browns too quickly, you can cover it loosely with foil during the last 10 minutes of baking.

Step 8:
Remove the bread from the oven and transfer it to a wire rack to cool. Let it cool for at least 15 minutes before slicing and serving.