Rosemary Focaccia

I'm eating this as I type.  It's yummy - I give it 4/5 stars.  I agree with some of the reviewers that rosemary in the dough would be a nice addition, and also a bit less flour might make it more chewy in texture.  I baked it at 500 for the first 5 minutes and 475 for the last 10-15 - I took it out when it was nicely browned.

http://www.epicurious.com/recipes/food/views/Rosemary-Focaccia-106275