In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
Add water and mix until a wet, sticky dough forms.
Cover with plastic wrap and let it stand, at room temperature, for 18 - 24 hours.
Lightly oil a cast-iron skillet and sprinkle with cornmeal.
Shape the dough into a round and place it into the skillet.
Cover and let rise for 2 hours.
Pre-heat the oven to 450°F.
Place the cast-iron skillet in the pre-heated oven and bake until golden brown; about 30 - 40 minutes.