In a big bowl mix the flours, salt and yeast.
Add the water and stir by using wooden spoon till you get sticky dough.
In a big bowl (or in a box) pour the olive oil and then add the dough, spreading the oil on all sides of the dough. Cover with foil (or with the lid of the box) and leave to rise for 1,5 hours (or up to 2 days in fridge).
When the dough doubles its size, knead gently and move to a baking tray covered with baking paper.
Spread the dough evenly, sprinkled with olive oil and make holes with fingers. Let it rest for another 20 minutes.
Decorate with herbs, dried lavender blossom and edible flowers.
Bake in pre-heated oven at 200˚C for about 20 minutes, till your focaccia gets that golden color.