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Mix the dough ingredients in a stand mixer and knead for about 6 minutes until smooth and elastic.
Drizzle about 4 tbsp of the chili oil onto a half sheet pan.
Transfer the dough to the pan and flip it over so both sides are coated in the oil.
Gently spread the dough out, then scatter half of the cheddar cubes and about two-thirds of the scallions over the surface.
Fold the dough using a letter fold, then flip seam-side down.
Cover and let rise until doubled in size and very puffy.
Preheat the oven to 375°F.
Use a pastry brush to spread the remaining chili oil evenly over the surface of the dough.
Sprinkle with flaky salt, black sesame seeds, and the remaining scallions.
Dimple the dough with oiled fingers, then top with the remaining cheddar cubes.
Bake for 30–35 minutes, or until deeply golden and the cheese is bubbling and crisp around the edges.
Let cool slightly before slicing and enjoy!