1. Mix the flour with the yeast and fine sea salt in a large bowl, then stir in 325ml cold water with a wooden spoon to make a sticky dough.
2. Cover the bowl and leave to prove at cool room temperature overnight.
3. Drizzle the base of a roasting tin with half of the olive oil, then carefully tip in the dough. Oil your hands, then gently stretch the dough to fill the tin. Fold it in half, then turn and stretch it to fill the tin again.
4. Drizzle with half of the remaining oil, then use your fingertips to dimple the dough all over. Arrange the chives, onions, tomatoes, and thyme on top to form a garden pattern, pressing the ingredients into the dough. Drizzle with the rest of the oil.
5. Put the roasting tin in a proving bag or reusable container and leave to rise in a warm place for 1 hour.
6. Preheat the oven to 240°C (220°C fan) and put an empty roasting tin on the lower shelf. Boil a kettle of water.
7. Uncover the focaccia and scatter over the sea salt flakes. Transfer to the top shelf of the oven, then carefully pour boiling water into the empty roasting tin on the shelf below. Bake for 12 minutes.
8. Turn the focaccia around to ensure an even bake and carefully remove the water tray below. Bake for 12 minutes.
9. Remove the focaccia from the roasting tin and leave to cool on a wire rack for at least 20 minutes before cutting.
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