Preheat the oven to 350ºF. Line a sheet pan with a silicon liner or parchment paper.

Add the starter, oil, and oloives to a medium bowl. Stir with a wooden spoon to mix; it’ll become sloshy, and the starter will break apart.

Add the flour and salt. Stir until well mixed, about 1 minute.

Place the dough in the center of the prepared pan, and press it down into a rectangle. Dust the top of the dough with more flour. Using a rolling pin, roll the dough into a paper-thin rectangle (it’s okay if the shape isn’t perfect). You’re aiming for 1/16-inch thickness.

Use a pizza wheel to “score” the dough into squares (so they break apart easily after baked).

Bake 18 to 20 minutes, until golden & crisp. Let cool for 15 minutes before breaking apart. Serve immediately, or store in a tightly sealed jar or tin for up to 1 week.