focaccia success! thanks to Reinhart... and question about parchment paper.
I followed The Bread Baker's Apprentice's instructions almost to a T and it came out really well. Just wanted to post a couple quick pics and look for suggestions for improvement. Oh yeah, and I did not use parchment paper or a slipat or anything. Was this a bad thing? I think the bottom came out great. I baked it at 450 for 12 minutes, then let it cool for 20mins before cutting into it.
On top was rosemary, oregeno, kosher salt, fresh ground pepper, and some garlic powder. Next time I'll use real garlic, and I'll wait to put the toppings on until the bread is half baked.