Mix flour, salt, fennel, and parsley.
3 Stir in olive oil.
4 Add water gradually until a firm dough forms.
5 Knead briefly (1–2 minutes).
6 Roll very thin between parchment sheets.
7 Transfer to baking sheet.
8 Score into cracker-sized pieces.
9 Sprinkle with coarse salt and additional fennel if desired.
10 Bake 12–15 minutes until lightly browned and crisp.
11 Cool completely before breaking apart.
