Roman teglia vs focaccia — the difference
The two wettest doughs in the lineup and easily blurred, but they aim at different things: Roman teglia is high-hydration pizza al taglio with a big open crumb, while focaccia is an even wetter, oil-soaked bread you dimple and often eat on its own.
Side by side
Every number below is the calculator’s, at each style’s default size:
| Roman teglia | Focaccia | |
|---|---|---|
| Format | Pan pizza | Pan pizza |
| Typical size | 40 × 30 cm pan | 30 × 22 cm pan |
| Dough per pizza | 696 g | 429 g |
| Hydration | 78% | 80% |
| Salt | 2.2% | 2.2% |
| Oil | 2% | 4% |
| Oven | 250 °C / 482 °F | 220 °C / 428 °F |
| Flour | Strong 00 or bread flour | Bread flour or strong 00 |
| Protein | 13–14.5% | 12.5–14% |
What sets them apart
Roman teglia. Teglia is built for a glassy, irregular open crumb cut into rectangles — serious hydration, folded not kneaded, baked until the base is crisp and the inside is full of holes.
Focaccia. Focaccia goes wetter still and leans on olive oil — dimpled with oiled fingers, often finished with salt and herbs, with a softer, more custardy crumb than a pizza base.
Which one to make
Go Roman teglia. Choose teglia when you want pizza al taglio: a topped, crisp-bottomed slab with a dramatically open crumb, cut into squares.
Go Focaccia. Choose focaccia when you want olive-oil bread — dimpled, golden and tender — whether plain, salted, or lightly topped.
They're genuine siblings: both are pan-sized in grams per square centimetre, both want strong flour and stretch-and-folds, and both sit at the top of the hydration ladder. Focaccia simply pushes the water and oil further toward bread.
For the numbers behind the table, see the hydration and flour guides.
Questions from the counter
Is focaccia just thick pizza dough?
Not quite — focaccia runs even wetter and oilier than teglia and is treated as a bread, dimpled and often eaten on its own. Teglia is a pizza base built to be topped and cut al taglio. They're close, but tuned differently.
Can I use the same dough for both?
You can get away with it in a pinch, but you'll taste the difference: focaccia wants more water and oil for its tender crumb, while teglia is dialed for a crisp base under toppings. The presets set each one's hydration and oil for you.
Make either one
The calculator weighs and schedules both — pick a preset and it does the rest.
The clock is a suggestion. The dough is the boss. In bocca al lupo!
Impasto is a free pizza dough calculator for Neapolitan, New York, Roman, Sicilian, Detroit, thin crust and focaccia doughs — flour, water, salt and yeast weighed in baker's percentages, with the fermentation schedule written for you.