Hungarian Focaccia Pizza – Kenyérlángos

The Hungarian Focaccia Pizza aka Kenyérlángos is a traditional, old Hungarian meal, originally made in a furnace. As for the English name, I gave it hints, that it’s somewhere between the Focaccia and the Pizza.

When I started writing this post I realized I can’t really translate the word Kenyérlángos. The word Kenyérlángos is created from two words: kenyér – bread and lángos – fried dough.

Obviously, I couldn’t translate it as bread-fried-dough…it sounds horrible and what’s more, it isn’t even fried. So, I tried to think of what it’s most similar to, that’s how I ended up with the Focaccia Pizza.

The dough is most similar to a Focaccia, but the topping is most similar to a Pizza.

When you decide to give it a try, you can change the toppings (like I did a bit), but the traditional Hungarian Focaccia Pizza – Kenyérlángos is topped with sour cream, cream cheese, red onion, and bacon. I added olives and mushrooms too, just because my family loves them, but you can personalize it to your preferences.

Hungarian Focaccia Pizza – Kenyérlángos

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Hungarian Focaccia Pizza - Kenyérlángos

The Hungarian Focaccia Pizza aka Kenyérlángos is a traditional, old Hungarian meal, originally made in a furnace. As the English name, I gave it hints, it's somewhere between the Focaccia and the Pizza.

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings of Hungarian Focaccia Pizza - Kenyérlángos

Author Anna @ Anna Can Do It!

Ingredients

• 12.35 oz Flour
• 1 tsp Salt
• 3/4 cup Warm Water
• 0.88 oz Fresh Yeast
• 1/4 cup Sour Cream or Creme Fraiche
• 10 oz. Cream Cheese
• Chopped mix green herbs to taste: parsley chives, rosemary,
• 1/2 pack Diced Bacon Pieces the ones for pizza topping
• 1 medium-sized Red Onion
• 1/4 cup Olives
• 1/2 cup Sliced Mushroom

Instructions

• Rise the yeast in the half of the warm water. It takes about 5 minutes.
• In the meanwhile mix the sour cream or cream fraiche with the cream cheese and the herbs.
• Dice or slice the onions, if you need slice the mushrooms and halve or slice the olives.
• When the yeast it's risen mix it with the salt, the other half of the warm water, and flour with a wooden spoon. Let it rise - and double - for about 20-30 minutes in a warm place.
• When it's risen, put the dough in a baking pan, spread it evenly.
• Spread the mixed cream on the dough, then add the toppings.
• Bake it on medium-high heat (190-200°C, 374-392°F) for 30-40 minutes.

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