"Alastair: "this one is the best balance between 'bread of affliction' and 'deliciousness.'" One last huge sheet of scored sourdough olive oil matzo, already enjoyed. Passover baking is a cool and engaging challenge, but I'll admit that I'm over here dreaming of future loaves. "
Sourdough Olive Oil Matzo
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Recipe Intro From blondieandrye
Perfect Passover baking
Ingredients
220g 100% hydration sourdough starter
75g olive oil
140 g flour of your choice
5 g salt
10 g honey
Method
Ideally, the mixing-to-oven should take just 18 minutes for traditional matzo practice.
As quickly as you possibly can, mix 220g 100% hydration sourdough starter with 75g olive oil, 140 g flour of your choice, 5 g salt, and 10 g honey. Knead the dough until the starter is distributed, about 2 minutes.
Flour the whole ball generously and roll your dough out as thin as you can make it without tearing--I did one very large sheet rather than individual pieces to save time. I also rolled straight onto parchment, which makes the whole thing a breeze. I sprinkled an array of cheeses and seasonings on top, but that was impulsive and believe me, they'll stand on their own. You can score with a razor or fork or not--your choice.
Bake on a stone or tray on the second-highest rack at 500F until deeply golden at the edges and on the air pockets--mine took 8 minutes. Let cool completely before breaking up, toffee-style.