Suggested by Christian Sinicropi, Executive Chef at Hotel Martinez and La Palme d'Or restaurant (2 Michelin stars)

La Fougasse de La Plage du Martinez


La fougasse


Ingredients for the fougasse dough


  • 250g flour type 55
  • 1 tablespoon olive oil
  • 20 grams of water
  • 10g fresh baking yeast or 1 packet of dehydrated baking yeast
  • 1 tablespoon olive oil
  • 1 pinch of sugar


Preparing the fougasse dough

1. Dilute the baker's yeast in 3 cl of slightly sweetened lukewarm water (about 40°). Yeast in a sachet should be rehydrated for about 15 minutes in water
2. By hand: in a bowl, mix the flour, olive oil, water and salt by hand, then add the yeast and continue to mix until the dough is homogeneous and no longer sticks to the sides. If necessary, add a little flour
3. Remove the dough from the terrine and work it on a work surface for 15 minutes, kneading it with the palm of the hand and folding it. Repeat until dough is elastic
4. Place the dough in a ball in the floured terrine, cover it with a cloth and place it in a warm place, and the dough will double in volume in 1 hour
5. Flatten the dough and form it into an oval shape, place it on a baking tray, cover and let stand for 1 hour
6. Preheat the oven to 220°
8. Brush the surface of the dough with a little water to form the crust. Make a few incisions with a knife and then bake
9. Cook for about 20 minutes and do not open the door for the first 10 minutes. Turn off the oven and leave the bread for another 5 minutes
10. Leave to cool on a wire rack


  • 1 beefsteak tomato
  • 100 grams salad shoots
  • 1 piece cucumber
  • 1 red pepper salad
  • 2 hard-boiled eggs
  • 30 grams Parmesan Reggiano
  • 50 grams of bruccio
  • 2 spring onions
  • 10 Taggiasca olives
  • 3 grams of saté powder



Take the tomato and make a seedless pulp, season and set aside

Cut up the following vegetables:

  • Cucumber (chopped)
  • Salad pepper and spring onion (cut obliquely)
  • Olives (cut in half)

Then put everything in a salad bowl along with the salad shoots, parmesan shavings and hard-boiled eggs with yolk and white mashed with a fork, separate and season with olive oil and lemon juice



  • Take the fougasse dough and brush it with tomato pulp
  • Put all the ingredients of the bowl on the fougasse, all spread out
  • At the last moment, add small spoonfuls of bruccio then saté powder
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