The Hungarian Focaccia Pizza aka Kenyérlángos is a traditional, old Hungarian meal, originally made in a furnace.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.
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 decided 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
- 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
Rise the yeast in the half of the warm water. It takes about 5 minutes.
It 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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