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Prepare the focaccia dough as instructed in my same-day, overnight or sourdough focaccia recipe.
Preheat the oven to 220C/430F and place the rack into the lowest position in the oven.
When the focaccia dough has fully proofed in the tray, sprinkle the scallions and white/black sesames over the dough into an even layer. Drizzle over the chili oil (be sure to get a good mix of the oil and the chili flakes) and then dimple the focaccia thoroughly. If you'd like it extra spicy, feel free to add more chili oil/flakes of course! Sprinkle over some flaky sea salt to finish.
Bake for 18-23 minutes or until the focaccia is a deep golden brown.
Remove from the oven and transfer to a cooling rack for at least 15/20 minutes before cutting in.