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In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast. (Reserve a bit of rosemary for garnish)
Using a wooden spoon, add water and mix until a wet, sticky dough forms, about 30 seconds.
Cover the bowl tightly with plastic wrap and let stand at room temperature until the surface is dotted with bubbles, about 18 to 24 hours.
Lightly oil a 10-inch cast iron skillet and sprinkle with cornmeal.
Working on a lightly floured surface, gently shape the dough into a round.
Place the dough into the prepared skillet.
Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger.(about 2 hours)
Preheat oven to 450F.
Sprinkle a bit of chopped rosemary and kosher salt on top.
Place into oven and bake until golden brown, about 30-40 minutes.