Good morning and happy Thanksgiving.

I am making a focaccia dough.  It's a new to me recipe. I started this dough yesterday. I mixed it at 5:00 PM. It is supposed to sit overnight and ferment anywhere from 12 to 18 hours @ room temperature. As stated, I mixed the dough at 5:00 PM, sat it on the counter and went to bed later that evening.

My dear wife gets up at 4:30 AM and thinks I forgot to put in the refrigerator like I do with some breads. I get up at 8:00 AM and see what she has done.  So this bread was in the refrigerator 3 and 1/2 hours.  I know it hasn't ruined the dough, but I'm not sure what that does to the fermentation time span.

• 4½ cups (22½ oz/639 g) bread flour
• 2½ teaspoons salt
• 2 teaspoons granulated sugar
• 1½ teaspoons instant yeast
• 2½ cups (20 fl oz/600 ml) warm water
• ¼ cup (2 fl oz/60 ml) plus 2 tablespoons olive oil
• 2 tablespoons chopped rosemary

The video I'm following.

https://youtu.be/XWw8fJHKBKA