In a large bowl: add yeast, sugar, salt, pepper, minced garlic, minced fresh rosemary and mix.
Add flour and mix.
Pour warm water and mix. It is normal for the dough to be wet & sticky.
Cover the bowl with saran wrap or an airtight lid for at least 12 but up to 18 hours.
Coat skillet or dutch oven pan with cooking spray. Then sprinkle the bottom with cornmeal. Remove the saran wrap or airtight lid from the bowl.
Transfer the dough to the skillet or dutch oven pan. Shape the dough into a ball.
First Dough Rise: Cover with a clean towel or saran wrap for the first 1 hour. It's ok if the dough touches the cover. Second Dough Rise: Remove cover and let it rise for another 2 hours or until it doubles in size.
Preheat the oven to 450°F (232°C).
Bake for 30 minutes or until golden brown.
Optional: In a small bowl; combine melted butter and fresh rosemary. Brush the rosemary butter on top of the hot bread. Slice the bread into 8 slices.