Assume a no-knead focaccia with 1.33% dry instant yeast and 100% hydration has a bulk fermentation of 2/3 hours at room temperature. Then it's spread on a dish, let rise for about another hour, and then baked.
If the focaccia was "forgotten" during the bulk at room temperature and kind of over-fermented, like 6 hours, the dough was poured on a baking dish, spread, and let rise for a couple of hours.

If the latter raise just didn't do, is it because the yeast already (over-)did its job and had nothing more to do in the second part? Plus the deflation due to the pouring killed some air? Makes sense?

Follow up: if one wanted to make this recipe doable in 8h, should the baking dish rest in the fridge, then brought to room temp, possibly dimpled and then baked?