Pizza Dough Bread Sticks

I got an email from here a while back touting these herb-stuffed bread sticks. I will say they were tasty, but they took nearly 2 hours to make, so I'm not moving them to the top of my list. Basically, you make pizza dough and then roll out, smear with herbs and oil and twist up to bake.
The Dough:
*2 pkg. dry yeast
*4 1/2-5 1/2 c. AP flour
*2 C. warm water, divided
*2 tsp. salt

Stir together 3 c. flour and salt. Whisk together yeast, 2 TBSP. flour and 1/2 c. water in a cup; let set until foamy (10 minutes). Add yeast mix and remaining 1 1/2 c. water and flour mix; stir until smooth. Add 1 c. flour. Stir in more flour (up to 3/4 c.) to make dough come away from bowl. Knead on a floured surface (or in a mixer) for about 10 minutes until smooth, soft and elastic. Divide into 2 balls, cover and rise until double (about 1 hour).

The Filling:
*1 TBSP. finely chopped rosemary
*1 TBSP. finely chopped thyme
*1 c. Parmesan-Reggiano, shredded and divided
*salt & pepper
*1/4 c. olive oil
*3 cloves garlic, minced
*1/4 c. finely chopped parsley
*2 lbs. dough (above, or just buy some)

Preheat oven to 400. Move racks to the upper and lower thirds. Oil 2 baking sheets. Stir together rosemary, thyme, 1/4 c. cheese, 1/2 tsp. salt. 1/4 tsp. pepper. In a small bowl mix olive oil, garlic and 1/4 tsp. salt and pepper.
Roll 1/2 of the dough into a 15x10" rectangle. Cover and let rest for 30 minutes. Sprinkle half of the dough with 1/2 of the herb mixture. Fold and roll out again until you have about a 10x8 rectangle. Cut lengthwise into 9 strips. Twist the strips and place on the baking sheets. Brush with 1 TBSP. garlic oil. Let stand 5 minutes. Bake 20-25 minutes, switching trays halfway, until golden brown. Stir together parsley and 3/4c. cheese in a shallow pan. After baking, brush each twist with oil, then roll in parsley and cheese to coat.These are rich and filling, so even though I can normally consume half dozen or so bread sticks with a meal, plan 1-2 for each person of these.