In the bowl of a food processor, mix the flour and salt. Add the liquid sourdough (or fresh sourdough) and the warm water. Mix until you obtain a homogeneous dough. 

Tip: If kneading by hand, use a wooden spoon.

Knead your dough for 10 to 15 minutes, until the dough becomes elastic and pulls away from the sides of the bowl.

Cover the dough with a clean cloth. Let rest at room temperature for about 12 hours.

Once rested, divide the dough into two pieces and form them into a baguette shape. Let rise again, covered, for 1 to 2 hours.

Preheat your Ooni, aiming for 350 °C (662 °F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

On a lightly-floured surface, make diagonal incisions on the top of the loaf with a sharp knife and sprinkle with Corsican herbs or herbes de Provence. Transfer to a lightly-floured pizza peel. 

When the oven has reached temperature, launch the baguette into the oven; bake for 1 to 2 minutes, then turn the flames off. Close the door and bake for another 19 to 24 minutes, until the bread is golden brown and a hollow sound is heard when tapped.

Remove the bread from the oven; let cool on a rack.

Preheat the Ooni oven to reach 400 °C to 450 °C (752 °F to 852 °F).

Cut the baguette in half lengthwise.

Spread tomato pulp evenly over both halves of the baguette and sprinkle with myrtle leaves or herbes de Provence.

Arrange the slices of pancetta and the pieces of cheese evenly over each slice. 

Place on a peel, launch and cook for 1 minute in the oven.

Remove from the oven, add the coppa and rocket leaves.

Serve and enjoy!